LIBRARY OF CONGRESS, 

■ 

! ■ Shell, 3842^ 

— ■ 

UNITED STATES OF AMERICA. 



THE 

0 



"I 





CONTAINING A LARGE COLLECTION OF 



Recipes for domestic Cookery, Cooking for the Sick, 
Care of Wardrobe, Laundry and House Plants, 
Bills of Fare for Public and Private Parties, 
Rules governing Social Entertainments, 
and other valuable information. 



We may Ike without Poetry, Music and Art, 

We may live without conscience, and- live without heart, 

We may live without friends, we may Mr- without books, 

But civilized man cannot live without 6*>aks. 

He may live without books — what is knowledge but grieving f 

He may live without hope — what is Jiope but deceiving f 

He may live without love — what is past-ion but pining t 

But where is the man that can live 'without dining I 

— Owen Merideth. 



COMPILED AND ARRANGED BY 

LAURA C. STERRETT, 

ERIE, P A . 



ERIE, PA. : 

WM. P. ATKINSON'S STEAM FEINTING HOUSE, 

1881. 




Entered acccording to Act of Congress in the year 1881, by 
LAURA C. STERRETT, 
In the Office of the Librarian of Congress, at Washington. D. C. 



ORDER OF DEPARTMENTS. 



Page. 

SOUPS. 09 

FISH 15 

SHELL-FISH 20 

MEATS 23 

GAME 35 

POULTRY 39 

SALADS 45 

CATSUPS AND SAUCES 52 

EGGS AND OMELETS 56 

VEGETABLES 61 

BREAD-MAKING 74 

YEAST 82 

BREAKFAST AND TEA CAKES . 85 

CAKES... 94 

PASTRY 120 

PUDDINGS AND SAUCES 128 

DESSERTS 142 

ICES AND ICE CREAMS 154 

PRESERVES, JELLIES AND JAMS 159 

CANNING FRUITS 109 

FRUITS 172 

PICKLES 176 

CANDIES, FROSTING, &C 188 

DRINKS 193 

FOOD FOR THE SICK 199 

HINTS FOR CARE OF THE SICK 203 

HINTS FOR THE WELL 212 

THE HOUSEHOLD 217 

THE WARDROBE 223 

THE LAUNDRY . 228 

HOUSE PLANTS AND FLOWERS 234 

MISCELLANEOUS ' 239 

SOCIAL ENTERTAINMENTS. . ... 243 

BILLS OF FARE 252 



v 



PREFACE. 



A belief that I have collected, from various reliable sources, 
enough that is new and useful to justify the undertaking, is 
my excuse for issuing "The Erie Cook Book." To my own 
knowledge of the culinary art, gained by long experience in 
catering to the public tastes, I have, through the kindness of 
man} T lady friends, been enabled to add the valuable results 
of the experience of others. To these I take this opportunity' 
of returning my warmest thanks, in which I will be joined, 
doubtless, by those of my readers who may have occasion to 
try any of their recipes. 

Most of the recipes in this book have been tested by nryself 
or friends; the others have been compiled from known and 
reliable sources, and I feel safe in saying that no one will be 
disappointed in any of them. 

Some may petulantly ask, " What is the need of another 
Cook Book ?" Let such take the Geography and maps the}' 
used in their school days, and try to get a correct knowledge 
of the United States of to-day, and they will probably learn 
that things have changed somewhat. Then let the sneerer 
take his or her mother (a famous cook in her day) and dine 
at a good modern hotel or restaurant, and another idea of 
progress will be imbibed along with novel and delicious com- 
binations of well known ingredients. Depend upon it, many 
"another Cook Book" will be printed and studied before the 
art of cooking is perfected, or the new combinations and mate- 
rials furnished by the chemist and agriculturist are exhausted. 

Mrs. Jos. R. Sterrett. 

Erie, Penn'a, April, 1881. 



WEIGHTS AND MEASURES. 



1 quart sifted flour, well heaped, weighs 1 lb. 

3 coffee-cups sifted flour, level, weigh 1 lb. 

4 tea-cups sifted flour, level, weigh 1 lb. 
1 quart unsifted flour weighs 1 lb. 1 oz. 

1 quart sifted Indian meal weighs 1 lb. 4loz. 

1 pint soft butter, well packed, weighs L,lb. 

2 tea-cups soft butter, well packed, weigh 1 lb. 
\Yi pints powdered sugar weigh 1 lb. 

2 coffee-cups powdered sugar, level, weigh 1 lb. 
2 S 4 tea-cups powdered sugar, level, weigh 1 lb. 

1 pint granulated sugar, heaped, weighs 14 oz. 

1 % coffee-cups granulated sugar, level, weigh 1 lb. 

2 tea-cups granulated sugar, level, weigh 1 lb. 

1 pint coffee "A" sugar weighs 12 oz. 

1% coffee-cups coffee "A" sugar, level, weigh 1 lb. 

2 tea-cups coffee "A" sugar, well heaped, weigh 1 lb. 
1 pint best brown sugar weighs 13 oz. 

\% coffee-cups best brown sugar, level, weigh 1 lb. 
■1Y 2 tea-cups best brown sugar, level, weigh lib. 
2% coffee-cups Indian meal, level, equal 1 qr. 
Z}i tea-cups Indian meal, level, equal 1 qt. 

1 table-spoon granulated coffee "'A" or best brown sugar, well heaped, equals 1 oz. 

2 table-spoons, well rounded, of powdered sugar or flour weigh 1 oz. 

1 table-spoon, well rounded, of soft butter weighs 1 oz. 
Soft butter size of an egg weighs 2 oz. 

7 table-spoons granulated sugar, heaping, equal 1 tea-cup. 
6 table-spoons sifted flour or meal, heaping, equal 1 tea-cup. 
4 table-spoons soft butter, well heaped, equal 1 tea-cup. 

2 tea-spoons, heaping, of flour, sugar or meal, equal 1 heaping table-spoon. 

LIQUIDS. 

1 pint contains 16 fluid ounces, or 4 gills. 
1 ounce contains S fluid drachms, or J£ gill. 
1 table-spoon contains about % fluid ounce. 
1 tea-spoon contains about 1 fluid drachm. 

A teaspoon (for brevity, tea-spoon is used for tea-spoonful in the recipes of this 
book,) is equal in volume to 45 drops of pure water (distilled) at 60 deg., Fah. 
Tea-spoons vary so much in size that there a wide margin of difference in con- 
taining capacity. 

4 tea-spoonfuls equal 1 table-spoon, or y z fluid oz. 

16 table-spoonfuls equal % pint. 

1 wine-glass full (common size) equals 4 table-spoons, or 2 fluid oz. 

1 tea-cupful equals S fluid oz. or 2 gills. 
4 tea-cupfuls equal 1 qt. 

A common-sized tumbler holds about y 2 pint. 

AVOIRDUPOIS WEIGHT. 

16 drachms (dr ) make 1 ounce (oz ) 

16 ounces make 1 pound (lb.) 

25 pounds make 1 quarter (qr.) 

4 quarters make 1 hundred weight (cwt.) 

20 hundred weight make 1 ton (T.) 

LIQUID MEASURE. 

4 gills (gl.) make 1 pint (pt.) 

2 pints make 1 quart (qt.) 

4 quarts make 1 gallon (gal.) 



HOUSEKEEPING. 



In order to keep house acceptably one must be endowed 
with method, judgment and self-control; but as these rarely 
meet in the same person, many houses are conducted solely 
by means of one or the other, while many more are run at the 
expense of neither, and the result is a hand-to-mouth kind of 
housekeeping, creditable to nobody, affording anxiety to all 
and pleasure to none. 

To be a good housekeeper should be the aim of eveiy oue 
who has a house to keep, be it palace or cottage; and this does 
not merely include living in a state of constant warfare with 
dust which lies in ambush in every crack and cranny, nor in pre- 
serving the paint unspotted, the glass unclouded, the closet in 
perfect order, and the floors in such condition that " one could 
eat off them," as the saying goes. All this may be accom- 
plished and }*et the house answer only the description of a 
well kept inn. The good housekeeper must still call herself 
an unprofitable servant unless she has not only attended to 
the bodily requirements — not only seen to it that the meals 
shall be well cooked and served, that the apartments shall be 
aired, lighted and warmed, that the servants shall be neat and 
civil — but that the eyes shall be delighted as well as the pal- 
ate, the mind be nourished as well as the body, that each indi- 
vidual shall dwell at ease, without dread of a possible hitch in 
the household machinery, if he fails to pursue a prescribed 
and wearisome routine. Who has not seen people moving 
in their own houses as if afraid of doing some mischief, who 
have the air of being about as much at home as uninvited 
guests; children who stood in awe of the best parlor; sons 
who felt so ill at ease under the parental roof-tree that they 



8 



made haste to exchange it for the happy-go-lucky atmosphere 
of the billiard saloon ? 

Surely housekeeping as well as the Sabbath was made for 
man, and not the reverse, as many seem to supect. Let there 
be nothing iu the house too good for human nature's daily 
enjoj'ment, if it is going to be a stumbling-block to an} T ; let us 
have nothing under glass cases, but everything for use and 
profit, remembering that it is quite as important to provide 
pleasure for the household as food and clothing. Let us not 
live in such dread of "a week's warning" that we dare not 
ask a friend to dine or order a roast for wash-day, nor allow 
ourselves to be disturbed b} T a morsel of dust, if we keep house 
for the purpose of happiness and comfort. 



LAURA C. STERRETT'S COOK BOOK. 



SOUPS. 



O make nutritious, healthful and palatable soup, with 



* flavors properly commingled, is an art which requires 
study and practice, but it is surprising from what a scant 
allotment of material a delicate and appetizing dish may be 
produced. The base of soup should always be lean uncooked 
meat, to which may be added chicken, turkey, beef, or mutton 
bones, well broken up. To four pounds of lean beef (the infe- 
rior parts are quite as good for this purpose), put five quarts 
of cold water (soft is best), wash the meat and put it in the 
water without salt; let it come slowly to boiling point, and 
then skim well, set it back and let it simmer gently for six or 
eight hours until the meat is in rags; rapid boiling hardens 
the fiber of the meat and the savory flavor escapes with the 
steam; add a little pepper and salt, strain into a stone jar, 
let it cool, and remove all the grease. This stock will keep for 
many days in cold weather, and from it can be made all the 
various kinds of soups by adding onion, macaroni, celery, 
asparagus, green peas, carrot, tomato, okra, parsley, thyme, 
summer savory, sage, and slices of lemon; many of these may 
be first dried, then pulverized and put in cans or jars for 
winter use. Celery and carrot seed may be used in place of 
the fresh vegetables. Macaroni should be first boiled in 
slightly salted water, cut in pieces one or two inches long, 




10 



Soups. 



and added a short time before serving. To prepare soup for 
dinner, cut off a slice of the jelly, add water, heat and serve. 
Whatever is added to this, such as rice, tapioca, vegetables, 
&c, may first be cooked before being added, as much boiling 
injures the flavor of the stock. 

BEAN SOUP. 

Boil a small soup bone in about two quarts of water until 
the meat can be separated from the bone, remove bone, add a 
coffee-cup black beans soaked for two hours, boil for an hour 
and a half, add three potatoes, half a turnip and a parsnip, all 
sliced fine, boil half an hour longer, and just before serving 
sprinkle in a few dry bread crumbs. 

BEEF SOUP. 

Take bones and trimmings from a sirloin steak, put over 
fire after breakfast in three quarts water, boil steadily until 
about an hour before dinner, when add two onions, one carrot, 
three common-sized potatoes, all sliced, some parsley cut fine, 
a red pepper, and salt to taste. 

CHICKEN SOUP. — No. 1. 

Take one chicken, boil tender, using water for soup that the 
chicken has been boiled in; cut the white meat of chicken in 
small pieces; when the soup is well seasoned add chicken and 
pour in one pint of sweet cream. This is delicious. 

CHICKEN SOUP. — No. 2. 

In boiling chickens for salads, etc., the broth (water in 
which the} r are boiled) may be used for soup. When the 
chickens are to be served whole, stuff and tie in a cloth. To 
the broth add a dozen tomatoes (or a quart can), and one 
thinly-sliced onion; boil twenty minutes, season with salt and 
pepper, add two well -beaten eggs and serve. 

EGG SOUP. 

Have stock boiling, thicken a very little; then boil two eggs, 
chop fine, season soup and put in egg. 



Soups. 



11 



GRANDMOTHER'S BEAN SOUP. 

Take one pint white beans, wash well, put on to cook in one 
quart of cold water; when water boils pour off and add quart 
cold water again; put in piece of pork the size of the hand, 
salt to taste; as water boils away add so as to keep covered 
with water; cook till the beans mash easily; beat two eggs 
well, add two table-spoons water and a pinch of salt, stir in 
flour till as stiff as can be stirred, then drop the batter with a 
spoon into the soup (having previously taken two-thirds of 
the beans out into a pan, laid the piece of pork on top with a 
sprinkle of salt and pepper, and put all into the oven to 
brown); when the dumplings swell up, pepper slightly and 
the soup is done. If the pork taste is disliked, use butter 
instead of pork. 

$ 

GUMBO. 

Slice a large onion and put it with a slice of bacon or fat 
ham into a skillet and brown; skin and cut up two quarts 
tomatoes, cut thin one quart okra, put all together with a 
little parsley. 

MOCK TURTLE SOUP — No. 1. 

One pint black beans soaked over night in four quarts 
water, two onions, one large carrot grated, half pound fresh 
beef, half pound pork; boil all day; when ready for dinner 
strain through a colander into tureen; add one glassful of 
port wine, or not, according to fancy, one hard-boiled egg, one 
lemon sliced. 

MOCK TURTLE SOUP— No. 2. 

Take good stock, as that is what makes good soup; boil a 
calf's head tender, take out brains, chop fine, and make a 
force-meat ball by mixing the meat chopped fine and an egg, 
and rolled cracker; make all into small balls and fry brown; 
season soup, then drop these balls into soup just as you send 
it to the table. 



12 



Soups. 



MOCK TURTLE OR CALF'S-HEAD SOUP. 

Lay one large calf's head, well cleansed and washed, and 
four pig's feet, in the bottom of a large pot, and cover with a 
gallon of water; boil three hours, or until flesh will slip from 
bones; take out head, leaving the feet to be boiled steadily 
while the meat is cut from the head. Take the soup from the 
fire and set it away until the next da} T . An hour before dinner 
set the stock over the fire, and when it boils strain carefully, 
and drop in the meat reserved, which should have been cut, 
when cold, into small squares. Have these all ready as well 
as the force-meat balls, to prepare which rub the yolks of 
five hard-boiled eggs to a paste in a wedgewood mortar, or 
in a bowl with the back of a silver spoon, adding gradually 
the brains to moisten them, also a little butter and salt. Mix 
with these, two eggs beaten very light, flour the hands and 
make this paste into balls about the size of a pigeon's egg; 
throw them into the soup five minutes before taking it from 
the fire; stir in a large table-spoon browned flour rubbed 
smooth in a little cold water, and finish the seasoning by the 
addition of a glass and a half of sherry or Madeira wine, and 
the juice of a lemon. It should not boil more than half an 
hour on the second day. Serve with sliced lemons. 

OKRA SOUP. 

Take a nice joint of beef 'filled with marrow, one gallon 
water, one onion cut fine, two sprigs parsley, half a peck of 
okra, one quart tomatoes; boil the meat six hours, add vege- 
tables and boil two hours more. 

ONION SOUP. 

Fry brown in butter eight sliced onions with a table-spoon 
flour, put in a tin pail, and stir in slowly four or five pints 
boiling milk (or part water), set in a kettle of boiling water, 
season with salt and pepper, and add tea-cup grated potato; 
cook from five to ten minutes, add tea-cup of sweet cream and 
serve immediately. 



Soups. 



L3 



OX TAIL SOUP. 

Have nice stock; boil ox tail until tender, cut in small 
pieces and put into soup; season well and send to table. 

OYSTER SOUP. 

Two quarts water, table-spoon salt, two of butter, half 
tea-spoon pepper; heat together to boiling point, add pint 
oysters, six rolled crackers, half cup sweet cream. Remove as 
soon as at the boiling point. Serve immediately. 

PEA SOUP. 

Two quarts of good stock, one quart split peas, or green 
peas, one tea-spoon white sugar; soak the peas, if split, over 
night, and then boil tender in just enough water to prevent 
them from scorching; when tender pass them through a sieve 
and add them to the stock ; add pepper and salt to taste, let 
all come slowly to a boil, let the soup simmer slowly for thirty 
minutes, and just before serving stir in a table-spoon of butter 
in which has been stirred a tea-spoon of flour. Serve hot, 
with chips of fried bread. 

POT AU FEU. 

Take a good-sized beef-bone with plent} 7 of meat on it, 
extract the marrow and place in a pot on the back of the 
range, covering the beef with three or more quarts of cold 
water; cover tightly, and allow to simmer slowly all day long. 
The next day, before heating, remove the cake of grease from 
the top, and add a large onion (previously stuck full of whole 
cloves and then roasted in the oven till of a rich brown color), 
adding tomatoes or any other vegetable which one may fancy. 
A leek or a section of garlic adds much to the flavor. Rice 
may be added, or vermicelli for a change. Just before serving 
burn a little brown sugar and stir through it. This gives a 
peculiar flavor and rich color to the soup. 



14 



Soups, 



TURKEY SOUP. 

Place the rack of a cold turkey and what remains of the 
dressing and gravy in a pot, and cover with cold water; 
simmer gently for three or four hours, and let it stand till the 
next day; take off all the fat, and skim off all the bits and 
bones; put the soup on to heat till it boils, then thicken 
slightly with flour wet up in water, and season to taste ; pick 
off all the bits of turkey from the bones, put them in the soup, 
boil up and serve. 

VEGETABLE SOUP — No. 1. 

After boiling a soup bone or piece of beef until done, add 
to the broth boiling water to make the amount of soup 
wanted, and when boiling again add a large handful of 
cabbage cut fine as for slaw, a half pint of tomatoes, canned 
or fresh; peel and slice and add three large or four small 
onions, and two or three potatoes (some use a half tea-cup of 
dried or half a pint of green corn ; if dried corn is used, it 
should be soaked). Let boil from half to three-quarters of an 
hour; if you like a little thickening, stir an egg or yolk with 
a large spoonful of milk and a tea-spoon of flour, put in five 
or ten minutes before taking off; this makes it very rich. 
Serve with crackers. 

VEGETABLE SOUP— No. 2. 

Three onions, three carrots, three turnips, one small cab- 
bage, one pint of tomatoes ; chop all the vegetables except the 
tomatoes very fine, have ready in a porcelain kettle three 
quarts of boiling water; put in all except the cabbage and 
tomatoes and simmer for half an hour, then add the chopped 
cabbage and tomatoes (the tomatoes previously stewed), also 
a bunch of sweet herbs. Let sonp boil for twenty minutes, 
strain through a sieve, rubbing all the vegetables through. 
Take two table-spoons of best butter and one of flour and beat 
them to a cream. Now pepper and salt soup to taste, add a 
tea-spoon of white sugar, a half cup of sweet cream if you 
have it, and last stir in the butter and flour; let it boil up 
and it is ready for the table. Serve with fried bread chips, or 
poached eggs one in each dish. 



Fish. 



15 



FISH, 



TN choosing fresh fish those only must be selected which are 
^ thick and firm, having bright scales, red gills, and eyes full 
and prominent. 

Great care must be taken to clean the fish well before it is 
dressed, cutting it low enough to prevent even an atom of 
blood from adhering to the back-bone. Too large an incision 
must be avoided, as it not only difigures the fish, but renders 
it watery if intended for boiling. 

Good drippings or lard should be used in frying, as butter 
is apt to burn and make the fish sof£. In boiling fish, they 
should be put in cold water into which has been thrown a 
quantity of coarse salt, (about four ounces to one gallon of 
water). For time of cooking allow ten minutes to each pound 
of fish ; if weighing very heavy, six minutes a pound for the 
whole will suffice. 

In order to know whether the fish be done, it is well to try 
it by passing a knife next to the bone; if it adheres at all to 
the bone it is not done. The fish should not be allowed to 
remain in the water one moment longer than is necessary. 

Fresh water fish often have a muddy taste, which can be 
removed by soaking them in strong salt and water before 
ceoking. Salt fish, when hard and dry, will require about 
thirt}^ hours' soaking, the water being changed, meanwhile, 
three or four times. Wheu not very salt, over night will 
suffice. 

BAKED FISH. 

Open the fish so that it will lie perfectly flat; rub salt over 
it, and lay in a dripping part (skin side next the pan), with a 
little butter and water; set in a very hot oven, bake half an 
hour, and when done it will be a delicate brown. 



16 



Fish. 



BOILED FISH WITH VEGETABLES. 

Put a whole fish in kettle, and cover with a stock made as 
follows : Fry in a sauce-pan two onions, a carrot, a piece of 
celery or celery seed, a table-spoon butter and one of flour, a 
sprig of parsley, a tea-spoon of whole black peppers, and three 
cloves; add two and a half quarts water, two tea-cups vinegar, 
boil twenty minutes, salt and skim. Pour this over the fish 
and boil gently until done. Serve with egg sauce. 

BROOK TROUT. 

Wash and drain in a colander a few minutes, split nearly to 
the tail, flour nicely, salt and put in pan, which should be hot 
but not burning; throw in a little salt to prevent sticking, 
and do not turn until brown enough for the table. Trout are 
nice fried with slices of salt pork. 

FRIED FISH. 

Clean thoroughly, cut off the head, and, if large, cut out the 
backbone, and slice the body crosswise into five or six pieces; 
dip in Indian meal or wheat flour, or in a beateu egg and then 
in bread crumbs (trout and perch should never be dipped in 
meal), put into a thick-bottomed skillet, skin side uppermost, 
with hot lard or drippings (never in butter, as it takes out the 
sweetness and gives a bad color), fry slowly, and tarn when 
a light brown. The roe and the backbone, if previously 
removed, may be cut up and fried with the other pieces. A 
better way is to dredge the pieces in the flour, brush with 
beaten egg, roll in bread-crumbs, and fry in hot lard or drip- 
pings enough to completely cover them. If the fat is very 
hot, the fish will not absorb it, and will be delicately cooked. 
When brown on one side turn over in the fat and brown the 
other, and when done let them drain. Slices of large fish may 
be cooked in the same way. Serve with tomato sauce or slices 
of lemon. 



Fish. 



17 



SALMON, TROUT, OR PICKEREL, BAKED. 

Clean thoroughly, wipe carefully, and lay in a dripping-pan 
with water enough to prevent scorching (a perforated tin 
sheet or rack fitting loosely in the pan, or several muffin-rings 
may be used to keep the fish from the bottom of the pan, and 
the fish may be made to form a circle by t} 7 ing head and tail 
together) ; bake slowly, basting often with butter and water. 
When done have ready a cup of sweet cream into which a few 
spoonfuls of hot water have been poured, stir in two table- 
spoons melted butter and a little chopped parsley, and heat in 
a vessel of boiling water; add the gravy from the dish and 
boil up once. Place the fish in a hot dish, and pour over the 
sauce. 

SALT MACKEREL, BOILED. 

After freshening wrap in a cloth and simmer for fifteen 
minutes; remove, lay on it two hard-boiled eggs sliced; pour 
over it drawn butter, and trim with parsley leaves. Boiling 
salt fish hardens it. 

SHAD, BAKED. 

Open and clean the fish, cut off its head or not, as preferred, 
cut out the backbone from the head to within two inches of 
the tail, and fill with the following mixture : Soak stale bread 
in water, squeeze dry; cut a large onion in pieces, fry in 
butter, chop fine, add the bread, two ounces of butter, salt, 
pepper, and a little parsley or sage; heat thoroughly, and 
when taken from the fire, add two yolks of well-beaten eggs ; 
stuff, and when full, wind the fish several times with tape, 
place in baking-pan, baste slightly with batter, and cover the 
bottom of pan with water; serve with the following sauce: 
Reduce the yolks of two hard-boiled eggs to a smooth paste, 
add two table-spoons olive oil, half tea-spoon mustard, and 
pepper and vinegar to taste. 

SHAD — BROILED. 

Wash, wipe and split the fish, sprinkle with salt and lay it 
upon a buttered gridiron, inside downward; when the lower 



18 



Fish. 



side is browned turn the other side; cook slowly. A medium 
sized fish will broil in twenty minutes or half an hour, Serve 
upon a hot platter, with a good piece of fresh butter upon the 
fish. Fried apples are very nice with this fish for breakfast. 
Any kind of good fresh fish is nice broiled. 

WHITE FISH — BOILED. 

Dress the fish nicely, and cover in fish-kettle with cold 
water seasoned well with salt; remove the scum as it rises, 
and boil very slowly, allowing from eight to ten minutes time 
for every pound; when about half done, add a little vinegar 
or lemon juice, take out, drain, and dish carefully, pouring 
over it drawn butter, or garnish with sprigs of parsley, and 
serve with egg sauce. 

WHITE FISH — BROILED. 

Clean, split down the back, and let stand in salted water for 
several hours ; wipe dry, and place on a well greased gridiron 
over hot coals, sprinkling with salt and pepper. Put flesh 
side down at first, and when nicely browned, turn carefully on 
the other. Cook for twenty or thirty minutes, or until nicely 
browned on both sides. 



Baked fish is very nice for dinner. A medium sized white 
fish will bake in three-quarters of an hour. Eat with egg 
sauce. 

White fish is very fine, indeed, cut in medium sized pieces 
sprinkled over with salt, let stand half hour; then have a 
small kettle with hot fat, as you would for frying potatoes; 
roll fish in flour or meal and drop into fat; let cook half hour. 
It should brown nicely. 

BOSTON FISH CHOWDER. — By Mrs. Mills of Boston. 

Buy part cod and part haddock; skin fish and boil head 
and bones in three quarts cold water and a little salt ; then 
cut fish in little squares, wipe dry and flour a little; then fry 



Fish. 



19 



out in a pot four slices nice lean salt pork and two large 
onions cut up; take out pork and wipe pot dry; turn back 
fat and lay on one layer of fish, pepper, salt and fried sliced 
onions; then a layer of thick sliced potatoes, with pepper and 
salt; then layer of Boston hard crackers split in two; then 
fish again, until all is finished; boil slowly, adding one good 
pint of milk, one-quarter pound butter, pinch of thyrne and 
one bay leaf; when fish is done take out carefully with a large 
spoon, so as not to break up the fish more than is absolutely 
necessary. Do not stir the chowder, but turn pot around. 

FISH CHOWDER. 

The best fish for chowder are haddock and striped bass, 
although any kind of fresh fish may be used. Cut in pieces 
over an inch thick and two inches square; place eight good 
slices of salt pork in the bottom of an iron pot and fry till 
crisp; remove the pork, leaving the fat, chop fine; put in the 
pot a layer of fish, a layer of split crackers, and some of the 
chopped pork with black and red pepper and chopped onions, 
then another layer of fish, another of crackers and seasoning, 
and so on. Cover with water, and stew slowly till the fish is 
perfectly done ; remove from the pot, put in dish in which you 
serve it and keep hot; thicken the gravy with rolled cracker 
or flour, boil it up once and pour over the chowder. Some add 
a little catsup, port wine and lemon juice to the gravy just 
before taking up, but I think it nicer without them. 



20 



Shell-Fish. 



SHELL-FISH. 



OYSTERS— BEOILED. 

Dry large, selected <yysters in a napkin, pepper and salt, and 
broil on a fine folding wire broiler, turning frequently to keep 
the juice from wasting. Serve immediately in a hot dish with 
little pieces of butter on them. Or, pepper a cup of dry bread 
crumbs; dry one quart of oysters in a napkin, dip each in 
butter previously peppered, roll well in the crumbs, and broil 
over a good fire for five to seven minutes. Serve immediately 
in a hot dish with butter, pepper and salt. 

OYSTERS — ESCALLOPED. — Mrs. J. A. Sterreit Chicago. 

Have plenty of fine crushed cracker crumbs— either soda 
or butter crackers ; put a layer in the bottom of a buttered 
pudding dish ; wet slightly with oyster liquor and milk 
mixed; next a layer of oysters, alternately till the dish is 
full. Let the top layer be crumbs. Beat an egg and mix 
it with a little milk, pour it over the top, cover the dish and 
bake half an hour; remove the cover a few minutes before 
taking from the oven to let it brown. 

OYSTERS — FRIED. 

Drain carefully, remove all bits of shell, and sprinkle with 
pepper and salt, and set in a cool place for ten or fifteen 
minutes. Then, if oysters are small, pour them into a pan of 
crackers rolled fine, add the liquor, mix well, and let stand 
five minutes, add a little salt and pepper, mould into small 
cakes with two or three oysters in each, roll in dry crackers 
until well encrusted, and fry in hot lard and butter, or beef- 
drippings. Serve hot in a covered dish. Or, if large, roll 
each, first in cracker dust, then in beaten egg mixed with a 



Shell-Fish. 



21 



little milk and seasoned with pepper and salt, then again in 
the cracker dust, and fry in hot lard until a delicate brown, 
drain, and serve on a hot platter, with cold slaw, chopped 
pickles, or chow-chow. 

Or, dip fine large oysters singly in flour; have some butter 
and lard hot in a thick-bottomed frying-pan; lay the oysters 
m, and turn each as soon as browned; when both sides are 
done take them up and serve. Grated horse-radish or pickles 
should be served with them. 

Or, drain thoroughly, put in a hot frying-pan, turn so as 
to brown on both sides. They cook in this way in a few 
moments, and the peculiar flavor of the oyster is well pre- 
served. Serve on a hot, covered dish, with butter, £>epper, 
and salt, or add a little cream just before serving, and serve 
on toast; or take two parts rolled crackers and one part corn 
meal, mix well, roll the oysters in it, and fry in equal parts 
butter and lard. Season with salt and pepper. 

OYSTER OMELET. 
12 oysters if large, double the number if & nail; 6 eggs, 1 
cup milk, 1 table-spoonful butter, chopped parsley, salt and 
pepper. Chop the oysters very fine; beat yolks and whites 
of eggs separately, as for cake; put three table-spoons butter 
in spider, let heat well but not to scorch; stir milk into dish 
with yolks and season ; next put in the chopped oysters, beat 
well, then add the whites, of eggs beaten lightly, then pour all 
into hot spider. It will begin to cook at once; take knife and 
loosen around edge so as to cook all evenly. Turn on hot 
dish and serve. 

OYSTERS— RAW. 

Select fine oysters, drain in a colander, pick out all bits of 
shell, sprinkle well with pepper and salt, and place on ice for 
half an hour before serving. 

OYSTERS— ROASTED, 

Lay oysters on half shell aud set in oven with a little 
butter on them, and pepper and salt sprinkled over ; let bake fif- 
teen minutes; send to table on shells; set shells in dripping-pan. 



Shell-Fish. 



OYSTER SOUP. 

First drain the oysters ; put the liquor over the fire, with a 
pint of water, let come to a boil and skim, throw in the oysters 
and stir and skim again ; do not let them boil ; add a tea-cup 
of cream and seasoning, then stir in one-half tea-cup of rolled 
cracker, let it just boil and lift off the stove, then add a large 
table-spoonful of butter. 

OYSTER SOUP — PLAIN. 

Pour one quart oysters in a colander, rinse by pouring over 
them one pint cold water, pat this in porcelain kettle, add one 
pint boiling water; let boil, skim thoroughly, season with 
pepper and piece of butter size of large egg; then add the 
oysters, having removed all shells, let boil up once, season 
with salt and serve. 

OYSTER STEW — No. 1. 

Drain the juice from one quart of oysters, removing them 
with a spoon, and not piercing with a fork. Measure the 
juice, and if not half a pint in quantity, add water enough to 
fill the measure. Place over the fire in a porcelain stew-pan, 
adding a piece of butter the size of a large walnut. When it 
comes to a boil remove all scum that may arise. Put in the 
oysters and let them heat through, not cooking enough to 
shrivel them ; add a little more than half a pint of cream ; let 
it scald through again, remove from the stove and season to 
suit the taste. New milk will do instead of cream, and the 
stove should be very hot, so as to cook them quickly. Season 
while cooking is better. 

OYSTER STEW— No. 2. 

Two quarts oysters, one of sweet milk, two table-spoons 
best butter, one of corn starch or two of flour; drain liquor 
from oysters, boil and skim ; set milk in a kettle of hot water 
to prevent scorching; when it boils add oysters and liquor, 
and allow to stew not longer than five minutes; beat corn 



Meats. 



23 



starch and butter to a cream, stir in and season with pepper 
and salt; serve hot. Some omit corn starch and flour, and 
thicken with rolled cracker. 



Broil oysters, have toast ready, season oysters, lay on toast, 
have a gravy of melted butter to pour over; send to table hot; 
nice for tea. 

Oysters baked in the shell are very nice. Oysters steamed 
in the shell are just delicious. Steam half an hour, open the 
shells, sprinkle salt and pepper over; eat while hot, on shell, 
with a little butter. 



NGLISH cooks never wash beef, but wipe with a towel 



J— wrung out of cold water. To bake, place in the dripping- 
pan with bony side up, flour well, put one pint hot water in 
pan, adding more when needed, and set in a rather brisk oven, 
afterward graduated to a moderate heat. Baste frequently, 
turning the pan often so that the parts may roast equally, and 
when about half done add pieces of carrot, onion, and a few 
sprigs of parsley, flour again, salt, turn over and flour the 
other side, seasoning with salt and pepper about half an hour 
before serving. Many roast meat on a grate placed in the 
dripping-pan, adding but little water at a time (when there is 
too much the meat is steamed instead of roasting, and the 
gravy will not become brown). In roasting all meats, success 
depends upon flouring thoroughly, basting frequently, turning 
often so as to prevent burning, and carefully regulating the 
heat of the oven. Allow fifteen to twenty-five minutes to the 
pound in roasting, according as it is to be rare or well done, 
taking into consideration the quality of the meat. Roasts 
prepared with dressing require more time. In roasting meats 
many think it better not to add any water until the meat has 



OYSTERS ON TOAST. 



MEATS. 




24 



Meats. 



been in the oven about half an hour, or until it begins to 
brown. 

Broiling is a far more wholesome method of cooking meats 
than fiying. Tough steak is made more tender by pounding 
or hacking with a dull knife, but some of the juices are lost 
by the operation; cutting it across in small squares with a 
sharp knife on both sides is better than either. Trim off all 
superfluous fat, but never wash a freshly cut steak. Place the 
steak on a hot, well-greased gridiron, turn often so that the 
outside may be seared at once; when done, which will require 
from five to ten minutes, dish on a hot platter, season with 
salt and pepper and bits of butter, cover with a hot platter 
and serve at once. A small pair of tongs are best to turn 
steaks, as piercing with a fork frees the juices. If fat drips 
on the coals below, the blaze ma} 7 be extinguished by sprink- 
ling with salt, always withdrawing the gridiron, to prevent 
the steak from acquiring a snioky flavor. Always have a 
brisk fire, whether 3*011 cook in a patent broiler directly over 
the fire, or on a gridiron over a bed of live coals. 

When the means to broil are not at hand, the next best 
method is to heat the frying-pan very hot, put in the steak 
previously hacked, let remain a few moments, loosen with a 
knife and turn quickly several times; repeat this, and when 
done transfer to a hot platter, salt, pepper, and put over it bits 
of butter; pile the steaks one on top of another, and cover 
with a hot platter. This way of frying is both healthful and 
delicate. Or. heat the skillet, trim off the fat from the steak, 
cut it in small bits and set on to fry; meanwhile pound steak, 
then draw the bits of suet to one side and put in the steak, 
turn quickly over several times so as to sear the outside, take 
out on a hot platter previously seasoned with salt and pepper, 
dredge well, return to skillet, repeating the operation until the 
steak is done; dish on a hot platter, covering with another 
platter, and place where it will keep hot while making the 
gravy. Place a table-spoon dry flour in the skillet, being 
sure to have the fat boiling hot, stir until brown and free 
from lumps (the bits of suet may be left in, drawing them 
to one side until the flour is browned), pour in about half a 
pint boiling water. 



Meats. 



25 



BEEF BOUILLU. 

For a family dinner buy several pounds of solid lean beef, 
having it cut, if possible, from that side of the round where 
the flesh is thickest. Do not have it cut in steaks, but thick 
and square. Lard it very fully with strips of fat salt pork, 
tie it with a small cord to keep it in shape, and put it in a 
perfectly tight, covered tin pail. Put it in without water, and 
add one carrot, chopped, one-half slice of onion, chopped, a 
little celery seed, a half tea-spoonful of sage, and the same of 
sweet marjorum and thyme; cover the pail in such a way as 
to entirely exclude the air, and put it in an iron pot of water 
and let it boil steadily. If the water in the outside vessel 
boils away replenish it with hot water from the tea-kettle, 
which can be kept at hand for the purpose. After three 
hours open the pail and turn the beef other side up. Add 
salt and pepper, and till the pail nearly to the top with raw 
potatoes cut in thick slices; cover again and boil three hours 
longer. Then take the cord off the meat, put it in the centre 
of a large flat dish and surround it with boiled rice; put the 
potatoes upon the rice, and pour over all the seasoned extract 
or gravy which will be found in the pail. If it is inconvenient 
to have the range occupied so long b}^ the kettle, set the pail 
in the oven and the result will be almost equal. In that case 
it will only require five hours cooking instead of six. It seems 
like a long process, but it requires little care or watching, and 
if once successfully tried, it is sure to become an oft-repeated 
family institution. If it is properly prepared no one flavor 
predominates. 

BEEF— FRIZZLED. 

Chip dried beef, put in spider, let brown a little butter; 
put in sweet milk, thicken with flour, season with pepper and 
salt. Very nice dish for tea. 

BEEFSTEAK— BROILED. 

The best cuts are the sirloin and porter-house, one inch 
thick. Trim nicely (we never pound steak), put on gridiron, 

4 



26 



Meats. 



set over clear hot coals, turn once for rare, twice for well-done, 
pepper and salt last; put on a hot platter, put a little butter 
over it, set in oven a moment, serve. No husband can growl, 
as it will be like marrow. 

Lamb chops are broiled in the same way. 

BEEFSTEAK — FRIED. 

Pound well; have a hot spider on the stove; take some beef 
suet, rub it over the spider, then pop your steak into that hot 
fat; turn over quickly, then turn back and forth twice; take 
out on a hot platter, pepper and salt and put on a little butter, 
and you have a delicious broiled steak. 

BEEF— ROAST; 

Or Beefsteak Smothered with Onions — an Economical Way. 

Take roast beef that has been left over, cut in nice slices, 
put in spider, fry brown; prepare onions, as many as are 
wanted for dinner, pour over beef; pepper, salt, and put in a 
little fresh lard; let cook slowly. Beefsteak is done in the 
same way. 

BEEF— ROAST. 

The best pieces for roasting are the sirloin or standing rib. 
Sprinkle the roast with salt and pepper, pour a little water in 
the pan to use for basting, afterwards use the drippings ; 
allow one-quarter of an hour to the pound for rare meat, 
longer if wanted well done. When the meat is done pour off 
the fat and thicken the balance of the gravy with flour that 
has been rubbed to a smooth paste in a little cold water. 
Baste well, as that is the secret of roasting. 

BEEFSTEAK, STUFFED, 

Is as nice for dinner as a much more expensive roast, and it 
can be prepared from a rather poor flank or round steak; 
pound well, season with salt and pepper, then spread with a 
nice dressing — may use some of the bread-crumbs — roll up 
and tie closely with twine (which always save from the 



Meats. 



27 



grocer's parcels), put in a kettle with a quart boiling water, 
boil slowly one hour, take out and place in dripping-pan, 
adding water in which it was boiled, basting frequently until 
a nice brown, and making gravy of the drippings. Or, yon 
ma} 7 put it at once into the dripping-pan, omit the boiling 
process, skewer a couple slices salt pork on top, add a very 
little water, baste frequently, and, if it bakes too rapidly, 
cover with a dripping-pan. It is delicious sliced down cold. 

BEEFSTEAK TOAST. 

Chop cold steak very fine, cook in a little water, put in 
cream or milk, thicken, season with butter, salt, and pepper, 
and pour it over slices of toast. Prepare boiled ham in the 
same way, adding the yolk of an egg. 

BEEF TONGUE. 

Wash tongue, cover with cold water, and soak over night; 
next day put it in a kettle, cover with cold water, boil till 
tender, remove skin, trim carefully, and serve with rice boiled 
dry, or with mashed potatoes, heaped around it. If the tongue 
is to be eaten cold, leave it to cool in the water in which it was 
cooked. 

BOILED MEATS. 

A round or rump of beef is the best boiling piece. Stick 
your steel or knife every here and there in the round, then cut 
pieces of nice pork and fit in. Boil a rump three hours, salt 
and pepper at first; serve on hot platter with catsup. 

BEEF A LA MODE 

Is boiled the same, only adding spices to taste. Let boil down 
until a brown gravy is formed; pour over and send to table; 
or press and cut cold for supper or picnics. 

CORNED BEEF— BOILED. 

Soak over night if very salt, but if the beef is young and 
properly corned this is not necessary; pour over it cold water 
enough to cover it well, after washing off the salt. The rule 



1>8 



Meats. 



for boiling meats is twenty-five minutes to the pound, but 
corned beef should be placed on a part of the stove or range 
where it will simmer, not boil, uninterruptedly from four to 
six hours, according to the size of the piece. If to be served 
cold, some let the meat remain in the liquor until cold, and 
some let tough beef remain in the liquor until the next day, 
and bring it to the boiling point just before serving. Simmer 
a brisket or plate-piece until the bones are easily removed, 
fold over, forming a square or oblong piece, place sufficient 
weight on top to press the parts closely together, and set 
where it will become cold. This gives a firm, solid piece to 
cut in slices, and is a delightful relish. Boil liquor dowm 
remove the fat, season with pepper or sweet herbs, and save 
it to pour over finely minced scraps and pieces of beef; press 
the meat firmly into a mould, pour over it the liquor, and 
place over it a close cover with a weight upon it. When 
turned from the mould, garnish with sprigs of parsley or 
celery, and serve with fancy pickles or French mustard. 

HAM BALLS. 

Chop fine cold, cooked ham; add an egg for each person, 
and a little flour; beat together, make into balls, and fry 
brown in hot butter. 

HAM— BROILED. 

Cut the slices thin, trim carefully, freshen b}' covering with 
water and heating gradually nearly to the boiliug point; test 
by the taste, and if still too salt, change the water and heat 
again; dry with a cloth, broil over a clear fire, and season 
with pepper and a little butter. The ham should not be old. 

HAM- FRIED. 

Place the slices in boiling water and cook till tender; put 
in frying-pan and brown, and dish on a platter; fry some eggs 
by dripping gravy over them till clone, instead of turning; 
take up carefully and lay them on the slices of ham. This is 
a tempting dish, and if nicely prepared, quite ornamental. 



Meats. 



29 



HAM— GRATED. 

Cut a good -sized piece from the thickest portion of a boiled 
ham, trim off the fat, grate the lean part, and put in the centre 
of a platter; slice some tiny slips of the fat and place around 
the edge, together with some tender hearts of lettuce-heads, 
and serve for supper or lunch. 

To economise the scraps left from boiled ham, chop fine, 
add some of the fat also chopped, and put in a baking-plate, 
first a layer of bread-crumbs, then a layer of mixed fatrand 
lean, then another layer of crumbs, and so on till all is ussd, 
putting a few bits of fat over the top; pour over it a little 
water or a dressing of some kind, and set in oven till a nice 
brown. This is delicious for breakfast, or for a "picked-up 
dinner," after having made a soup from the bone, well cracked 
and simmered for three hours with a few sliced potatoes and 
rice, or dried corn and beans which have first been soaked and 
parboiled. In boiling hams, always select an old ham; for 
broiling, one recently cured. After boiling and skinning a 
ham, sprinkle well with sugar and brown in oven. 

HAM, TONGUE AND CHICKEN SANDWICHES. 

Nice for picnics or lunch. Small pieces of ham, tongue and 
chicken, boiled and chopped fine, one table-spoon melted but- 
ter, one table-spoon mustard, yoke of one egg, pepper and salt 
to taste. Mix well and spread on thin sliced bread which 
has been buttered. 

HEART— BAKED. 

Bake a heart as you would roast beef; it is very nice for 
dinner. Lamb's heart is very good. Boil a heart on Satur- 
day, and when done put it in a crock; cover with vinegar, a 
a little sugar, mustard and spice ; set away until Sunday 
evening for tea; slice cold. Lambs' tongues are nice done in 
the same way. 



30 



Meats. 



LAMB CHOPS. 

Trim neatly, broil over a clear fire, season with pepper and 
salt, and serve with green peas. The chops may be arranged 
on the platter in the form of an oval with the bones lapping 
one over another. 

LAMB CHOPS— FRIED. 

Very nice. Put in warm spider, let cook slowly for half 
an hour, pepper and salt; make gravy as for steak; serve hot. 

LAMB STEWED WITH PEAS. 

Cut the neck or breast in pieces, put it in a stew-pan with 
some salt pork sliced thin, and enough water to cover it; cover 
close and let stew till the meat is tender, then skim free from 
scum, add a quart of green peas, shelled, and more hot water 
if necessary; cover till the peas are done tender, then add a 
bit of butter rolled in flour, and pepper to taste; let simmer 
for a few minutes and serve. 

LIVER— CHOPPED. 

Fry liver cut in small pieces with slices of pork; cut both 
into square bits, nearly cover with water, add a little lemon 
juice and pepper, thicken the gravy with fine bread-crumbs or 
browned flour, and serve. 

LIVER— FRIED. 

Cut in thin slices and place on a platter, pour on boiling 
water and immediately pour it off (sealing the outside, taking 
away the unpleasant flavor and making it much more palat- 
able) ; have read} T in skillet on the stove some hot lard or 
beef drippings, or both together, dredge the liver with rolled 
crackers or dried bread-crumbs rolled fine and nicely seasoned 
with pepper and salt, put in skillet, placing the tin cover on, 
fry slowly until both sides are dark brown, when the liver will 
be thoroughly cooked. The time required is about a quarter 
of an hour. 



Meats. 



31 



MUTTON— BOILED, WITH CAPER SAUCE. 

Have ready a pot of boiling water aud throw in a handful 
of salt; wash a leg of mutton and rub salt through it. If it 
is to be rare, cook about two hours ; if well done, three hours 
or longer, according to size. Boil a pint of milk, thicken with 
flour well blended, add butter, salt, pepper, and two table- 
spoons of capers, or mint-sauce, if preferred. 

PORK AND BEANS. 

Pick over carefully a quart of beans and let them soak over 
night; in the morning wash and drain in another water, put 
on to boil in cold water with half a tea-spoon of soda, boil 
thirty minutes, drain and put them in an earthen pot with two 
table-spoons of molasses. When half the beans are in the pot, 
put in the dish half or three-fourths of a pound of well washed 
salt pork, with the rind cut in slices ; cover all with hot water 
and bake six hours or longer in a moderate oven; they cannot 
be baked too long. Keep covered so that they will not burn 
on the top. Serve in the dish in which they are cooked, and 
always have enough left over to know the luxury of cold 
beans, or baked beans warmed over. If salt pork is too robust 
for the appetites to be served, season delicately with salt, 
pepper, and a little butter, and roast a fresh spare-rib to serve 
with them. 

SPARE-RIB POT-PIE. 

Cut the spare-ribs once across and then in strips three or 
four inches wide, put on in kettle with hot water enough to 
cover, stew until tender, season with salt and pepper, and turn 
out of kettle; replace a. layer of spare-ribs in the bottom, add 
a layer of peeled potatoes (quartered if large), some bits of 
butter, some small squares of baking-powder dough rolled 
quite thin, season again, then another layer of spare-ribs, and 
so on until the kettle is two-thirds full, leaving the squares of 
crust for the last layer; then add the liquor in which the 
spare-ribs were boiled, and hot water if needed, cover; boil 
half to three-quarters of an hour, being careful to add hot 



32 



Meats. 



water so as not to let it boil dry. The crust can be made of 
light biscuit dough, without egg or sugar, as follows: Roll 
thin, cut out, let rise, and use for pie, remembering to have 
plenty of water in the kettle, so that when the pie is made and 
the cover on, it need not be removed until dished. 

SWEETBREAD. 

Sweetbreads should be soaked in cold water for an hour as 
soon as they come from market, as they do not keep well ; cut 
through each, draw a piece of salt pork through the incision, 
and put on to boil in salt water or soup-stock until thoroughly 
done; take off, place in cold water for a few minutes, remove 
the little pipes and skin, and put away in a cold place until 
ready to cook for the table. When wanted, season with salt 
and pepper, roll in bread-crumbs, and fry in a frying-pan, or, 
like dough-nuts, in hot fat. Serve with green peas, or with a 
gravy made by pouring a cup of milk thickened with flour 
into the frying-pan. 

Or prepare for frying as above, and bake with pieces of salt 
pork, carrot, celery and parsle} 7 , for about twenty minutes, and 
serve with fried bread and peas, or tomato sauce. 

Or, prepare as for frying, slice thin, sprinkle over grated 
nutmeg and chopped parsley, dip into a batter made of one 
cup milk, one egg, one cup of flour, a pinch of salt, and a half 
tea-spoon baking-powder, and fry like fritters. 

SWEETBREAD— LARDED. 

Lard five sweetbreads with strips of salt pork, letting them 
project evenly about half an inch on the upper side, put them 
on the fire with a half pint water and let them stew slowh T for 
half an hour, take them out and put them in a small dripping 
pain with a little butter and a sprinkle of flour; brown them 
slightly, add half a gill of mingled milk and water, and season 
with pepper; heat a half pint of cream and stir it in the gravy 
in the pan. Have peas ready boiled and seasoned, place the 
sweetbreads in the centre of the dish, pour the gravy orev 
them, and put the peas around. 



Meats. 



33 



SWEETBREADS WITH TOMATOES. 

Slice two quarts of ripe tomatoes, and stew until they 
break; strain through a sieve into a sauce-pan, and add four 
or five sweetbreads that have been well trimmed and soaked 
in warm water; stir in two or three ounces of butter rolled in 
flour, with salt and cayenne pepper to taste. Just before 
serving, add the beaten yolks of two eggs; serve in a deep 
dish, with the tomatoes poured over the sweetbread. 

VEAL LOAF. 

Chop fine a leg or loin of veal, roll one dozen crackers, put 
half of them in the veal with two eggs, pepper, salt, and butter 
size of an egg; mix all together and make into a solid form; 
then take the crackers that are left and spread smoothly over 
the outside; bake three-quarters of an hour, and eat cold. 

VEAL WITH OYSTERS. 

Two pounds of tender veal cut in thin bits, dredge with 
flour, and fry in sufficient hot lard to prevent sticking; when 
nearly done add one and a half pints of fine oysters, thicken 
with a little flour, season with salt and pepper, and cook until 
both are done. Serve very hot in a covered dish. 

A BROWN STEW. 

Put on stove a rather thick piece of beef with little bone and 
some fat (any poor piece will do), four hours before needed; 
pour on just boiling water enough to cover, cover with a close- 
fitting lid, add a little salt, and as the water boils away, add 
only just enough from time to time to keep from burning, ,so 
that when the meat is tender the water may be all boiled 
away, as the fat will allow the meat to brown without burning, 
brown over a slow fire, and make a gravy of the drippings, or 
cut down cold for supper. 

FRICATELLI. 

Chop raw fresh pork very fine, add a little salt, plenty of 
pepper, and two small onions chopped fine, half as much bread 

5 



34 



Meats. 



as there is meat, soaked till soft, two eggs ; mix well together, 
make into oblong patties, and fry like oysters. These are 
nice for breakfast; if used for supper, serve with sliced lemon. 



Is a problem many housekeepers never solve. Remember 
that grease is not gravy, neither is raw flour. Almost any 
kind of meat-liquor or soup stock, from which all fat has been 
removed, may be made into nice gravy by simply adding a 
little seasoning and some thickening; if browned flour is used 
for the latter, the gravy will require but little cooking, but, 
when thickened with raw flour, it must cook until thoroughly 
done, or the gravy will taste like so much gummy paste. It is 
best to brown a quart of flour at a time; put in a skillet, set 
in the oven or on top of the stove, stir often until it is a light 
brown, put into a wide-mouthed bottle, cork, and keep for use. 
All gravies should be well /stirred over a rather hot fire, as 
they must be quickly made, and must boil, not simmer. 



Pack the meat in barrel with a sprinkling of salt between 
layers; let it lie three or four days, then turn in the pickle, 
made as follows: For one hundred pounds meat, take nine 
pounds salt, six gallons water, one quart molasses (brown 
sugar may be substituted) aud one-fourth pound saltpeter 
boil together, skim, and turn on either hot or cold. 



HOW TO MAKE NICE GRAVY 



TO CORN BEEF. 




Game. 



GAME. 



DUCK— BOILED. 

Dress and rub well inside with salt and pepper, truss and 
tie in shape, drawing the legs in to the body, in which put one 
or two sage leaves, a little finely chopped oniou, and a little 
jellied stock or gravy; rub over with salt and pepper; make a 
paste in the proportion of one-half pound butter to one pound 
flour, in which enclose the duck, tie a cloth around all, and 
boil two hours, or until quite tender, keeping it well covered 
with boiling water. 

DUCK— ROASTED. 

Ducks are dressed and stuffed in the same manner as poultry, 
or a stuffing of mashed potatoes and onions, in equal propor- 
tions, seasoned with butter, pepper, sage and salt, may be 
used. Young ducks should roast from twenty-five to thirty 
minutes; full-grown for an hour or more, with frequent 
basting. Some prefer them underdone, served very hot, but 
thorough cooking will prove more generally palatable. Serve 
with currant jelly, apple sauce and green peas. If old, parboil 
before roasting. 

Place the remains of a cold roast duck in a stew-pan with a 
pint of gravy and a little sage, cover closely, and let it simmer 
for half an hour; add a pint of boiled green peas, stew a few 
minutes, remove to dish, and pour over it the gravy and peas. 

FROGS. 

Frogs may be broiled, or made into a fricasee seasoned with 
tomato catsup. The hind legs alone are eaten, and are a great 
delicacy. 



:0 



Game, 



HARE— JUGGED. 

Skin, cut in pieces, strew with pepper and salt, fry brown, 
season with two anchovies, a sprig of thyme, a little chopped 
parsley, nutmeg, mace, cloves, and grated lemon peel. Put a 
la}'er of the pieces with the seasoning into a jug, then a layer 
of bacon sliced very thin, and so on until all is used; add a 
scant half pint of water, cover the jug close and put in cold 
water, let boil three or four hours, according to the age of the 
hare; take the jug out of kettle, pick out the unmelted bacon, 
and make a gravy of a little butter and flour with a little 
catsup. A tea-spoon of lemon peel will heighten the flavor. 

PARTRIDGE PIE. 

Line a deep baking dish with veal cutlets, and over them 
place thin slices of ham and a seasoning of pepper and salt; 
pluck, draw, wipe and quarter four partridges, rub each part 
with a seasoning of pepper, salt, minced parsley and butter; 
put in baking dish, pour over them a pint of strong soup- 
stock, line the edges of the dish with a light puff paste, cover 
with the same, brush over with the yolk of an egg, and bake 
one hour. If the paste is in danger of becoming too brown, 
cover with a thick paper. 

PHEASANT OR PRAIRIE CHICKEN— BROILED. 

Scald and skin, cut off the breast and cut the rest up in 
joints, being careful to remove all shot ; put in hot water all 
except the breast (which will be tender enough without par- 
boiling), and boil until it can be pierced with fork, take out, 
rub over salt, pepper and butter, and broil with breast over 
brisk fire; place a lump of butter on each piece, and set all 
in the oven for a few minutes. For breakfast serve on fried 
mush, and for dinner on toast, with a bit of currant jelly over 
each piece. Or it in ay be served with toast cut in pieces 
about two inches square, over which pour gravy made by 
thickening the liquor in which the birds were boiled, with a 
little butter and flour rubbed together and stirred in while 
boiling. Squirrels niay be prepared the same way. 



Game. 



37 



PIGEONS— JUGGED. 

Truss and season the pigeons with pepper and salt, and 
having stuffed them with a mixture of their own livers, shred 
with beef suet, bread crumbs, parsley, marjoram, and two 
eggs; sew them up at both ends, and put them into the jug 
the breast downward, with half a pound of butter. Stop up 
the jug, so that no steam may get out; then set them in a pot 
of water to stew. They will take two hours or more in doing, 
and they must boil all the time. When stewed enough, take 
them out of the gravy, skim off the fat clean, put in a spoonful 
of cream, a little lemon peel, an anchovy shred, a few mush- 
rooms; add a little white wine to the gravy, and having 
thickened it with butter and flour, and dished up the pigeons, 
pour the sauce over them. Garnish with sliced lemon. 

PIGEON PIE. 

Boil pigeons, season and thicken gravy, line a deep dish 
with pastry like biscuit crust, pour in pigeons, cover with 
crust, bake one-half hour. It is a delicious dish. 

Quails can be cooked the same way, or broiled. 

PIGEONS — ROASTED. 
Stuff pigeons, wrap in brown paper, bake one hour. Serve 
with brown gravy. 

PRAIRIE CHICKENS. 

Cut out all shot, wash thoroughly but quickly, using some 
soda in the water, rinse and dry, fill with dressing, sew up 
with cotton thread, and tie down the legs and wings; place in 
a steamer over hot water till done, remove to a dripping-pan, 
cover with butter, sprinkle with salt and pepper, dredge with 
flour, place in the oven and baste with the melted butter until 
a nice brown; serve with either apple-sauce, cranberries, or 
currant jelly. 

QUAIL— BROILED. 

Split through the back and broil over a hot fire, basting 
frequently with butter. When done place a bit of butter on 



38 



Game, 



each piece, and set in oven a few moments to brown. Serve 
on pieces of toast with currant jelly. Plovers are cooked in 
the same way. Pigeons should he first parboiled and then 
broiled. 

QUAIL ON TOAST. 

Cook quail in a little salt water; take out and broil. Serve 
on toast. Pepper, salt, and melted butter poured over is very 
nice; or make a brown gravy. 

RABBIT— ROASTED. 

The rabbit should be laid in salt water to remove the 
surface blood; take out, rub dry, and stuff the same as 
turkey; roast one hour; cover, while roasting, with brown 
paper. Serve with gravy. 

SQUIRREL PIE. 

Clean squirrel ; lay in salt and water one hour, take out and 
wash; stew until tender, season with pepper and salt and 
thicken, then put into dish, cover with nice paste, and bake. 
Serve in dish it is baked in. Squirrels are very nice broiled. 

VENISON HAMS. 

These are prepared in the same way as mutton hams, not 
allowing quite as much salt. 

VENISON ROUND. 

To cook a round of venison, remove all the fat, season well; 
roast in a quick oven till well done. Serve with currant or 
grape jelly. 

VENISON STEAK. 

Have the venison steak one inch thick, trim off all the fat, 
pound a little, season with pepper and salt, have 3^our gridiron 
hot and broil over a quick fire. Serve with melted butter, 
pepper and salt, with a little jelly stirred into gravy. Have 
platter very hot. 



Poultry. 



39 



POULTRY. 



Fresh, plump poultry should be chosen. The breast-bone 
of a young fowl is very flexible to the touch, increasing in 
stiffness with age. The claws of a young fowl taper neatly to 
a point; in an old one they are worn blunt by scratching. 
The skin of a young fowl, pinched between the thumb and 
finger nails, is easily broken; that of an old one resists like 
india rubber. A fowl should be dressed the day before it is 
to be cooked. To dress a fowl, scald thoroughly in boiling 
water, pluck out the feathers, singe off the down over a blaze, 
wash with a coarse cloth, rinse, and rub dry. Cut crosswise 
at the end of the breast bone and draw out the entrails ; cut a 
slit in the breast as far back as you can, and remove the craw; 
rinse in cold water. It is then ready for stuffing. When game 
or chickens are to be broiled, cut open at the back; for frying 
or stewing, cut in pieces. 

CHICKEN— BAKED. 
Dress the chickens and cut them in two, soak for half an 
hour in cold water, wipe perfectly dry and put in a dripping- 
pan, bone side down, without any water; have a hot oven, and 
if the chickens are young half an hour's cooking will be suffi- 
cient. Take out and season with butter, salt, and pepper; 
pack one above another as closely as possible, and place in 
pan over boiling water, covering them closely — this keeps 
them moist until served — boil the giblets in a little water, 
and, after the chickens are taken from the dripping-pan, put 
into it the water in which the giblets were boiled, thicken it, 
and add the chopped giblets. This way of baking chickens 
is fully equal to broiling them. 

CHICKEN OR QUAIL— BROILED. 
Cut chicken open on back, lay on the meat board and pound 
until it will lie flat, lay on gridiron, place over a bed of coals, 



40 



Poultry. 



broil until a nice brown, but do not burn; it will take thirty 
minutes to cook thoroughly, and it will cook much better to 
cover it over. While the chicken is broiling, put the liver, 
gizzard, and heart into a stew pan; when done chop fine, 
add flour, butter, pepper, and salt, together making a gravy. 
When the chicken is done put on a hot platter, and pour gravy 
over, or serve in a separate dish. We like a little cream added 
to the gravy. Quails are done in the same way. 

CHICKEN CROQUETTES. — 3Irs. Robert Saltsman. 

One-half pound cold chicken chopped fine; fry quarter of 
a grated onion with a teaspoon of butter, stir the onion until it 
begins to turn yellow, add tea-spoon flour, stir a few minutes 
longer, add large coffee-cup of broth, then stir in chopped 
meat, salt to taste; cook ten minutes longer, stirring all the 
time; add grated nutmeg and cayenne pepper, and stir in the 
yolks of two eggs, give it one hard boil and put in dish to 
cool; form into nuts with cracker dust and the white of one 
egg; fry in boiling hot lard. 

CHICKEN— FRICASSEED.— Pennsylvania Style. 

Cut up and put on to boil in a small quantity of water one 
chicken ; stew until tender, season with salt and pepper, and 
butter and flour rubbed to a cream, thicken slowly, let boil a 
few moments; have ready some nice baking-powder biscuits, 
split open, lay on platter and pour over the gravy, lay on top 
the chicken ; serve hot. This is a delicious dish. 

CHICKEN PIE. 

Cut up two young chickens, place in hot water enough to 
cover, boil until tender; line a four or five quart pan with a 
rich baking-powder or soda-biscuit dough quarter of an inch 
thick, put in part of chicken, season with salt, pepper and 
butter; lay in a few thin strips or squares of dough, add the 
rest of chicken and season as before; some add five or six 
fresh eggs, or a few new potatoes in their season; season 
liquor in which the chickens were boiled with butter, salt, 



Poultry. 



41 



and pepper, add a part of it to the pie, cover with crust a 
quarter of an inch thick, with a hole in the centre the size of 
a tea-cup. Keep adding the chicken liquor, and hot water, if 
needed, since the fault of most chicken pies is that they are 
too dry. There can scarcely be too much gravy. Bake one 
hour in a moderate oven, having the heat turned to the 
bottom, as great care is necessary to have the bottom crust 
well baked. 

CHICKEN PIE. — Mrs. I. W. Hart. 

Three chickens cut up and boiled till tender; season with 
pepper and salt; make a thickening for gravy by rubbing one- 
quarter pound butter and six table-spoons flour to a paste, put 
this in gravy while boiling, a little' at a time, so as to prevent 
its being lumpy; then take a six-quart pan, line sides either 
with biscuit dough or baking-powder crust, put in chicken 
and gravy, cover with same dough and bake one hour. In 
using biscuit dough add shortenino- enough to make tender. 

CHICKEN PIE WITH OYSTERS. 

Boil the chicken (one a year old is best) until tender; line 
dish with nice crust (made just as you make baking-powder 
biscuit), put in chicken and gravy, season with pepper and 
salt and a little butter, put on top crust, bake one hour. Just 
about twenty minutes before pie is done lift up crust and put 
in your oysters. It is very nice without the oysters. 

Some, in making chicken or meat pies, line the dish with the 
lower crust, and place in the oven until well " set," then fill, 
cover, and bake ; others, instead of lining the entire surface of 
the dish, line only the sides. 

The garnishes for turkey and chicken are parsley, slices of 
lemon, fried sausage, or forced-meat balls. 

CHICKEN POT-PIE. 

Cut up a chicken and put on in cold water enough to cover, 
and take care that it does not cook dry; while boiling cut off 
a slice of bread dough, add a small lump of lard, and mix up 

6 



42 



Poultry. 



like light biscuit, roll, cut out with cake-cutter and set by 
stove to rise; wash and pare potatoes of moderate size, and 
add them when chicken is almost done; when potatoes begin 
to boil season with salt and pepper, add dumplings, and season 
again. See that there is water enough to keep from burning, 
cover very tightly, and do not take off until dumplings are 
done. Make dumplings like baking powder biscuit. Serve 
at once. 

CHICKEN— PRESSED. 

Take two chickens, boil till tender, remove bones, chop fiue, 
season with parsley, pepper, salt, rolled cracker and two eggs ; 
put into pan. 

CHICKEN OR VEAL— PRESSED. 

Put four pounds of veal or two chickens into a kettle, cover 
with water, boil slowly until the meat drops from the bone, 
then take it out and pick it up fine. Let the liquor boil down 
until there is but a cupful; put in a small cup of butter, a table- 
spoonful of salt, a table-spoonful of pepper, a little allspice and 
a beaten egg, stir this through the meat; slice a hard-boiled 
egg, lay in your mould and press in the meat. When put 
upon the table garnish with celery tops or parsley. 

CHICKEN— STEAMED. 

Rub the chicken on the inside with pepper and half tea- 
spoon of salt, place in steamer in a kettle that will keep it as 
near the water as possible, cover, and steam an hour and a 
half; when done keep hot while dressing is prepared, then cut 
them up, arrange on the platter, and serve with the dressing 
over them. The dressing is made as follows : Boil one pint 
of gravy from the kettle without the fat, add cayenne pepper 
and half a tea-spoon salt; stir six table-spoons of flour into a 
quarter pint of cream until smooth, and add to the gravy. 
Corn starch may be used instead of the flour, and some add 
nutmeg or celery salt. 



Poultry. 



43 



SPRING CHICKEN— FRIED. 

Put skillet on the stove with about one-half table-spoon 
each of lard and butter, when hot lay in chicken, sprinkle over 
with flour, salt and pepper, place lid on skillet and cook over 
a moderate fire; when a light brown, turn the chicken and 
sprinkle flour, salt and pepper over the top as at first, if neces- 
sary add more lard and butter, and cook slowly until done; 
make gravy just the same as for baked chicken. As a general 
rule half an hour is long enough to fry spring chicken. To 
make rich and nice gravy without cream, take the yolk of an 
egg, beat up light, strain and stir slowly into the gravy after 
the flour and milk have been stirred in and thoroughly 
cooked; as soon as it boils up the gravy is done, and should 
be removed from the stove. All gravies need to be stirred well 
and thoroughly cooked over a moderate fire. 

TURKEY— BOILED, STUFFED WITH OYSTERS. 

Wash the turkey thoroughly and rub salt through it; fill 
with a dressing of bread cut fine, seasoned with pepper, salt, 
and oysters ; mix lightly ; boil three hours, serve with oyster 
sauce. Some prefer the oysters left out. 

TURKEY — BONED. — No. 1. 

With a sharp knife slit the skin down the back, and raising- 
one side at a time with the fingers, separate the flesh from the 
bones with knife until the wings and legs are reached. These 
unjoint from the body, and cutting through to the bone, turn 
back the flesh and remove the bones. When the bones are 
removed, the flesh may be reshaped by stuffing. Some leave 
the bones in the legs and wings, as they are most difficult to 
remove. Stuff with force-meat made of cold lamb or veal and 
a little pork, chopped fine and seasoned with salt, pepper, sage 
or savory, and the juice of one lemon; sew into shape, turn 
ends of wings under and press the legs close to the back, and 
tie all firmly so that the upper surface may be plump and 
smooth for the carver. Lard with two or three rows on the 



Poultry. 



top, and bake until thoroughly done, basting often with salt 
and water, and a little butter. This is a difficult dish to 
attempt. Carve across in slices and serve with tomato sauce. 

TURKEY— BOXED.— No. 2. 

Boil a turkey in as little water as possible until the bones 
can be easily separated from the meat, remove all the skin and 
slice, mixing together all the light and dark parts, and season 
with salt and pepper; take the liquid in which the turkey was 
boiled (having kept it warm), pour it on the meat, mix well, 
shape into a loaf, wrap in a cloth, or put into an oval shaped 
dish, and press for a few hours. A spoonful of butter and 
flour braided together and stirred into the water before boil- 
ing is an improvement. When served cut into thin slices and 
garnish with parsley. 

TURKEY- ROASTED. 

After picking and singeing the turkey, plump it by plunging 
it quickly three times into boiling water and then three times 
into cold, holding it by the legs; place to drain, and dress as 
in general directions ; prepare stuffing by taking pieces of dry 
bread and crust (not too brown) cut off a loaf of bread fully 
three or four days old (but not mouldy): place crust and 
pieces in a pan and pour on a very little boiling water, cover 
tightly and let bake three hours. 3Iake gravy by chopping 
up the gizzard, liver and heart, and mixing with a little flour : 
mix into gravy and serve. 



Salads. 



45 



SALADS. 



TN preparing the dressing powder the hard-boiled eggs either 
^ in a mortar or by mashing with the back of a silver spoon, 
(if raw eggs are used beat well and strain), add the seasoning, 
then the oil, a few drops at a time, and, lastly and gradually, 
the vinegar. Always use the freshest olive salad oil, not the 
common sweet oil ; if it cannot be obtained, melted butter is a 
good substitute and by some considered even more palatable, 
but when used it should be added last of all. In making 
chicken salad use the oil off the water in which the chickens 
were boiled. It is much nicer to cut the meat instead of chop- 
ping, always removing bits of gristle, fat and skin. 

BEAN SALAD. — Mrs. P. H. 

String young beans, cut into half-inch pieces, wash and 
cook soft in salt water, drain well, add finely-chopped onions, 
pepper, salt and vinegar; when cool add olive oil or melted 
butter. 

CABBAGE SALAD. — Mrs. H. Beckman. 

Two quarts finely chopped cabbage, two level table-spoons 
salt, two of white sugar, one of black pepper, and a heaping 
one of ground mustard; rub yolks of four hard-boiled eggs 
until smooth, add half cup butter slightly warmed; mix thor- 
oughly with the cabbage, and add tea-cup good vinegar; serve 
with whites of the eggs sliced and placed on the salad. 

CHICKEN SALAD— No. 1.— Mrs. J. C. 31 ar shall. 

For one chicken — four cooked eggs and six raw ones, one 
tea-spoon of mustard, one pint of oil; boil the eggs twenty 
minutes, take one yolk at a time, working it smooth with the 
oil ; then add the raw yolks, putting in a small quantity of oil 



AG 



Salads. 



at a time until they are well mixed, then add the oil more 
freely — as much as will mix well: cook the mustard in 
vinegar, stirring it all the time until it thickens, and add. 
after the oil is all worked in, a little salt and a little vinegar 
or lemon juice. 

CHICKEN SALAD— No. 2. 

Quarter of a head of cabbage, two good sized chickens, three 
bunches of celery; chop the chickens, celery, cabbage, and 
whites of four eggs very fine; then add half cup of butter, two 
tablespoonsful of mustard well mixect with yolks of four eggs, 
one pint of vinegar; salt and pepper to taste. 

CHICKEN SALAD— No. 3. 

One chicken, one bunch of celery, three eggs, vinegar, salt, 
pepper, oil. 

CHICKEN SALAD— No. 4. 

Chop fine one chicken cooked tender, one head cabbage, and 
five cold hard-boiled eggs; season with salt, pepper and mus- 
tard to taste; warm one pint vinegar, add half a tea-cup 
butter, stir until melted, pour hot over the mixture, stir thor- 
oughly, and set away to cool. 

CHICKEN SALAD— No. r o.—Rosina M. Brown. 

Take three chickens weighing about four pounds each, boil 
until done, let cool, pick (not too fine), and mix with equal 
quantity of celery dressing. Boil two dozen eggs until hard : 
take one yolk at a time and mix with salad oil, a few drops at 
a time, until all the } T olks are mixed with a large bottle of oil; 
then add raw yolks, one at a time, and a little oil, as before, 
until you have added four dozen raw yolks and another laro-e 
bottle of oil; add one table-spoon salt, a little cayenne pepper, 
and mustard cooked in vinegar the day before, until it suits 
taste; if more acid is needed add a little vinegar or lemon 
juice just before pouring over the meat, which should be done 
just before serving. This quantity will be sufficient to serve 
thirty- five people. 



Salads. 



47 



COLD SLAW, OR SALAD DRESSING. 

One egg, two-thirds of a cup of sweet milk, one-half tea- 
spoonful of salt, one-fourth tea-spoonful of mustard, sugar to 
taste; let this come to a boil and while hot stir in vinegar to 
taste; when perfectly cold pour over the fine chopped cabbage. 
This makes enough for seven or eight persons. More eggs 
can be added for those who like more. Excellent. 

COLD SLAW— PLAIN. 

Slice cabbage very fine, season with salt, pepper, and a little 
sugar; pour over vinegar and mix thoroughly. It is nice 
served in the centre of a platter with fried oysters around it. 

COLD SLAW. 

Cut your cabbage fine, put in a dish, sprinkle salt over. 
One tea-spoon sugar, half tea-spoon mixed mustard, half tea- 
spoon of Hour, half tea-cup sweet cream, same of vinegar, and 
a small piece of butter; beat all together and let come to a 
boil; pour over cabbage when cold. 

CREAM DRESSING FOR COLD SLAW.- 

Two table-spoons whipped cream, two of sugar, and four of 
vinegar; beat well and pour over cabbage, previously cut very 
fine and seasoned with salt. 

CREAM SLAW. — 3Irs. B. 

One gallon cabbage cut very fine, pint vinegar, pint sour 
cream, half cup sugar, tea-spoon flour, two eggs, and a piece 
of butter the size of a walnut; put vinegar, sugar and butter 
in a sauce-pan and let boil; stir the eggs, cream and flour, 
previously well mixed, into the vinegar, boil thoroughly and 
throw over the cabbage previously sprinkled with one table- 
spoon salt, one of black pepper, and one of mustard. 

CUCUMBER SALAD. — Mrs. H. B. 

Peel and slice cucumbers, mix with salt and let stand half 
an hour; mix two table-spoons sweet oil or ham gravy with as 



48 



Salads. 



much vinegar and a tea-spoon sugar; add the cucumbers, 
which should be drained a little; add a tea-spoon pepper and 
stir well. Sliced onions are an addition if their flavor is liked. 

HAM SALAD. — Mrs. L. 

Cut up small bits of boiled ham, place in salad-bowl with 
the hearts and inside leaves of a head of lettuce. Make dress- 
ing as follows: Mix in a sauce-pan one pint sour cream as 
free from milk as possible, and half pint good vinegar, pepper, 
salt. 

LOBSTER SALAD— No. 1. 

Boil a large lobster (when done it will be of a bright red 
color, and should be removed, as if boiled too long it will be 
tough), crack the claws after first disjointing, split the body 
in two lengthwise, pick out the meat in bits not too fine, 
saving the coral separate; cut up a large head of lettuce 
slightly, and place on a dish over which lay the lobster, 
putting the coral around the outside. For dressing, take the 
yolks of three eggs, beat well, add four table-spoons salad oil, 
dropping it in very slowly, beating all the time; then add a 
little salt, cayenne pepper, half tea-spoon mixed mustard, and 
two table-spoons vinegar. Pour this over the lobster just 
before sending to table. 

LOBSTER SALAD— No. 2. 

Boil the lobster, five minutes for every pound, in water to 
which have been added, for a five-pound one, four sprigs of 
parsley, two of thyme, two cloves, four onions cut in slices, 
salt, pepper, and a tea-spoon vinegar; leave the lobster in till 
cold, then take off and drain it. Chop the lobster fine after 
removing it from the shell, and add two heads of minced 
lettuce, half a cup of melted butter, two table-spoons mustard, 
salt and pepper to taste. Place in a dish, and over all pour 
half a pint of vinegar, into which six well-beaten eggs have 
been stirred and heated until it is thick. This should be cold 
when it is put on the lobster. 



Salads. 



49 



OYSTER SALAD.--.JiVs. John M. Clark, Meadville. 
One-half can oysters scalded in their liquur; when ruffled 
pour into a colander to drain; when quite cold cut them in 
small pieces and mix with a cup of cold chicken or turkey and 
a cup of celery, all cut as for chicken salad. Make a dressing 
of three hard-boiled eggs, one table-spoon of butter, two of 
mustard, and two of vinegar, pepper and salt to taste; pour 
over oysters just before serving. 

OYSTER SALAD — Mrs. Robert Salesman. • 
One can oysters, fixed and fried same as for table when 
cold. Cut up fine same amount celery chopped fine. 

Salad Dressing. — Three eggs, one cup vinegar, one cup 
■ cream, tea-spoon mustard. Mix all together; boil until thick, 
mix with celery and oysters. 

PICKLED OYSTERS — No. I.— Mrs. Haistings, JST. Y. 
100 large oysters. 4 cts worth whole black pep- 

1 pint white wine vinegar. per. 

1 dozen blades mace. 2 large red peppers broken 

Some whole clones. into bits. 

Put oysters, liquor and all into a porcelain kettle; salt to 
taste. Heat slowly until oysters are very hot but not boiling; 
take out with a skimmer and set away to cool. To the liquor 
which remains in the kettle add the vinegar, and spices. Boil 
up fairfy, and when the oysters are almost cold, pour over them 
boiling hot; cover the jar in which they are put, and set away 
in cool place quite dark. They will keep three weeks or more, 
and every one thinks they are delicious. 

PICKLED OYSTERS— No. 2— Mrs. Kimble. 
Pour the liquor from the oysters; strain and boil it, While, 
boiling, put in the oysters; boil them one minute and take 
them out. To the liquor add a few peppers, cloves, and a 
blade or two of mace, a little salt, and the same quantity of 
vinegar as oyster juice. Let the whole boil fifteen minutes, 
then turn it on the oysters. Will keep a number of weeks if 
bottled and corked tight after cooling. 

7 



50 



Salads. 



PICKLED OYSTERS— No. 3.— Mrs. Isaac Moorhead, Erie. 

Put the liquor from the oysters in a kettle, let come to a 
boil and skim; then put in a few oysters at a time and boil 
until they curl, not more than a minute; then take them out 
and wipe clean. After the oysters are all done, strain the 
liquor through a napkin; salt to taste while it is boiling; then 
put back in the kettle adding vinegar, white pepper whole, and 
mace; boil and pour over the oysters hot. 

In a hundred oysters, a tea-cup of vinegar, two tea-spoons of 
mace, three table-spoons of pepper. 

PICKLED OYSTERS— No. 4. 

Choose the largest, put over a gentle fire in their own liquor, 
add a small bit of butter, simmer for two or three minutes, and 
when plump and white, take out with a skimmer into a flat 
dish ; take of their own liquor half enough to cover, add as 
much more of best cider vinegar and heat; put a layer of oys- 
ters in a stone jar, strew over a salt-spoon of ground mace, a 
few cloves, some allspice and whole pepper, then oysters and 
spice till all are used. Then pour over them the hot liquor 
and set away in a cool place. They may be used in a day or 
two, but wjll remain good for months if kept cool. 

POTATO SALAD. 

Peal and boil twelve or fourteen good sized potatoes; when 
done, cut them up in a large bowl, cut fine one large onion 
or more if you like ; add pepper and salt to your taste ; two 
tea-spoons of made mustard ; mix these all together with spoon. 
Put a table-spoon of butter in a sauce pan on the fire, when 
melted stir in one table-spoon heaped of flour ; when it is a light 
brown add one egg, one gill of good vinegar, (egg last) ; don't 
let cook any more after the egg is added. Turn this mixture 
over the potatoes and mix well. 

SALAD DRESSING — No. 1. 

One tea-spoon of made mustard, one tea-spoon of sugar, two 
table-spoons of salad oil, a table-spoon of milk, two of vin- 



Salads. 



51 



egar, cayenne pepper and salt to taste. Put the mustard into 
a salad bowl with the sugar, and add the oil drop by drop, 
carefully stirring and mixing all the ingredients well together. 
Proceed in this manner with the milk and vinegar, which must 
be added very gradually or the sauce will curdle; then put in 
the seasoning of cayenne and salt. It ought to have a creamy 
appearance, and when mixing, the ingredients cannot be added 
too gradually or stirred too much. 

SALAD DRESSING— No. 2. 

The yolks of two eggs beaten thoroughly, one level tea-spoon 
salt, one of pepper, two of white sugar, two tea-spoons prepared 
mustard, one table-spoon butter; stir in the mixture four table- 
spoons best vinegar, put dressing into a bowl, set it in a kettle 
of hot water and stir constantly till it thickens; set away, and 
when cool it is ready for use. This is sufficient for one quart 
finely chopped cabbage and should be poured over while hot, 
and thoroughly mixed with the cabbage, which may then be 
placed upon a platter, formed into an oval mound and served 
cold. 

SALAD DRESSING— No. 3. 

Yolks of two eggs, raw; two table-spoons of oil, and the 
same of sugar; four mustard-spoons of mustard, two salt- 
spoons of salt; mix together and beat well; boil one tea-cup 
of vinegar and stir into the mixture; set the whole into a 
pan of boiling water to prevent its curding; stir until it thick- 
ens. This will keep a week; it is good for lettuce, slaw, or 
chicken salad. 

SALMON SALAD. 

Set a can of salmon in a kettle of boiling water, let it boil 
twenty minutes, take out of the can and put in a deep dish, 
pour off the juice or oil, put a few cloves in and around it, 
sprinkle salt and pepper over, cover with cold vinegar, and let 
it stand a day, take it from the vinegar and lay it on a platter. 
Prepare a dressing as follows : Beat the yolk of two raw eggs 



52 



Catsups and Sauces. 



with the yolks of two eggs boiled hard and mashed fine as 
possible: add gradually a table-spoon mustard, three of melted 
butter, or the best of salad oil, a little salt and pepper (either 
black or cayenne), and vinegar to taste. Beat the mixture, 
a long time (some persons like the addition of lemon juice and 
a little brown sugar) ; cover the salmon thickly with a part of 
the dressing, cut up very small the crisp inside leaves of let- 
tuce, put in the remainder of the mixture, and pour over with 
two or three larger pieces placed around the salmon and serve. 

TOMATO SALAD. 

Take the skin, juice and seeds from nice, fresh tomatoes, 
chop what is left with celery, and add a good salad-dressing. 



CATSUPS AND SAUCES. 



Always select perfect fruit; cook in porcelain, never in metal. 
In making catsup, instead of boiling, some sprinkle the toma- 
toes with salt and let them stand over night, then strain and 
add spices, etc., and a little sugar. Bottle in glass or stone, 
and never use tin cans ; keep in a cool, dry, dark place. If, on 
opening, there is a leathery mold on top, carefully remove 
every particle of it, and the catsup will not .be injured. To 
prevent this molding, some do not fill the bottles quite to the 
top with catsup, but fill up with hot vinegar. If there are 
white specks of mold all through the catsup it is spoiled. If 
on opening and using a part, there is danger that the rest may 
sour, scald, and, if too thick, add vinegar. Sauces should 
always be made with great care in a pan set in hot water, hav- 
ing the sauce pan clean if a delicate flavor is desired, espe- 
cially if the sauce is drawn butter. An excellent thickening 
for soups, sauces, and gravies, is prepared as follows : Bring 
butter to the boiling point in a small stew-pan, dredge in flour, 



Catsups and Sauces 



52 



stirring together until well cooked; thin this with a part of 
the soup, sauce or gravy, and then add it to the whole, stirring 
thoroughly. The flour may be browned before using if in- 
tended for brown gravies or sauces. 

BOILED CIDER APPLE SAUCE, 

Pare, quarter and core appies sufficient to fill a gallon por- 
celain kettle, put in it a half gallon boiled cider, let it boil. 
Wash the apples and put in kettle, place a plate over them, and 
boil steadily but not rapidly until they are thoroughly cooked, 
testing by taking one from under the edge of the plate with a 
fork. Do not remove the plate until done, or the apples will 
sink to the bottom and burn. Apples may be cooked in sweet 
cider in the same way, 

CELERY SAUCE, 

Scrape the outside stalks of celery and cut in pieces an inch 
long, let stand in cold water half hour, then put in boiling 
water enough to cover, and cook until tender; drain off water 
and dress with butter, salt, and milk or cream, thickened with 
a little flour : Or, make a dressing by adding to half pint milk 
or cream, the well-beaten yolk of two eggs, a bit of butter, and 
a little salt and pepper or grated nutmeg; bring just to boil- 
ing point, pour over stewed celery and serve with roast duck- 

CRANBERRY SAUCE. 

After removing all soft berries, wash thoroughly, place for 
about two minutes in scalding water, remove, and to every 
pound fruit add three-quarters of a pound granulated sugar 
and a half pint water; stew together over a moderate but 
steady fire, Be careful to cover and not to stir the fruit, but 
occasionally shake the vessel, or apply a gentler heat if in dan- 
ger of sticking or burning. If attention to these particulars 
be given, the berries will retain their shape to a considerable 
extent, which adds greatly to their appearance on the table. 
Boil from five to seven minutes, remove from fire, turn into a 
deep dish, set aside to cool. If to be kept, they can be put up 



54 



Catsups and Sauces. 



at once in air-tight jars. Or, for strained sauce, one and a 
half pounds of fruit should be stewed in one pint of water for 
ten or twelve minutes, or until quite soft, then strained through 
a colander or fine wire sieve, and three-quarters of a pound of 
sugar thoroughly stirred into the pulp thus obtained ; after 
cooling, it is ready for use. Serve with roast turkey or game. 
When to be kept for a long time without sealing, more sugar 
may be added, but its too free use impairs the peculiar cran- 
berry flavor. For dinner-sauce half a pound is more econom- 
ical, and really preferable to three-quarters, as given above. 
It is better, though not necessary, to use a porcelain kettle. 
Some prefer not to add the sugar till the fruit is almost done, 
thinking this plan makes it more tender, and preserves the 
color better. 

CUCUMBER CATSUP. 

Three dozen cucumbers and eighteen onions peeled and 
chopped very fine; sprinkle over them three-fourths pint table- 
salt, put the whole in a sieve, and let drain well over night; 
add a tea-cup mustard seed, half tea-cup ground black pepper, 
mix well, and cover with good cider vinegar. 

HORSE-RADISH SAUCE. 

One dessert-spoon olive oil, melted butter, or cream, one of 
ground or prepared mustard, two table-spoons grated horse- 
radish, one of vinegar, one tea-spoon sugar, and a little salt 
stirred and beaten together until thoroughly mixed. Serve 
with cold meats. When made with oil or melted butter, and 
not with cream, this will keep two or three days. 

OYSTER SAUCE. 

Set a basin on the fire with half pint oysters, from which 
all bits of shell have been picked, and one pint boiling water, 
let boil three minutes, skim well, and then stir in half a cup 
butter beaten to a cream, with two table-spoons flour; let this 
come to a boil, and serve with boiled turkey. 



Catsups and Sauces. 



55 



MINT SAUCE. 

Take one table-spoon powdered sugar and half tea-cup vin- 
egar; stir in two table-spooos of green mint, chopped very fine. 
Serve with roast lamb. 

ONION SAUCE. 

Boil three or four white onions till tender, mince fine; boil 
half pint milk, add butter half size of an egg, salt and pepper 
to taste, and stir in minced onion and a table-spoon of flour 
which has been moistened with milk. 

ROMAN SAUCE. 

Put one tea-cup water and one tea-cup milk on fire to scald, 
and when hot stir in a table-spoon flour, previously mixed 
smooth with a very little cold water, add three eggs well beaten 
and strained, season with salt and pepper, two table-spoons 
butter and a little vinegar; boil four eggs hard, slice and lay 
over the dish; pour over sauce, and serve with boiled fish. 

TOMATO CATSUP — Mrs. A. J. Foster, Erie. 

One peck tomatoes, one cup salt boiled with the tomatoes ; 
after they are sifted take five cents worth cloves, five cents 
worth cinnamon, five cents worth allspice, ten cents worth 
black pepper, ten cents worth red pepper, and some celery 
seed; add spices after boiling down one half. Bottle while 
cold. 



5(5 



Eggs and Omelets, 



EGGS AND OMELETS. 



The fresher they are the better and more wholesome, though 
new-laid eggs require to be cooked longer than others. Eggs 
over a week old will do to fry, but not to boil. In boiling, 
they are less likely to crack if dropped in water not quite to 
the boiling point. Eggs will cook soft in three minutes, hard 
in five, very hard (to serve with salads, or to slice thin — sea- 
soned well with pepper and salt — and put between thin slices 
of bread and butter) in ten to fifteen minutes. There is an 
objection to the ordinary way of boiling eggs not generally un- 
derstood. The white, under three minutes rapid cooking, is 
toughened and becomes indigestable, and yet the yolk is left 
uncooked. To be wholesome, eggs should be cooked evenly to 
the center, and this result is best reached, by putting the eggs 
into a dish having a tight cover (a tin pail will do), and pour- 
ing boiling water over them in the proportion of two quarts to 
a dozen eggs; cover, and set a^a/y from the stove for eight to 
fifteen minutes. The heat of the water cooks the eggs slowly 
to a jelly-like consistency, and leaves the yolk harder than the 
white. The egg thus cooked is very nice and rich. 

Put eggs in water in a vessel with a smooth level bottom, to 
tell good from bad; those which lie on the side are good, but 
reject those which stand on end as bad; or, look through each 
egg separately toward the sun, or toward a lamp in a darkened 
room ; if the white looks clear, and the yolk can be easily dis- 
tinguished the egg is good; if a dark spot appears in either 
white or yolk, it is stale; if they appear heavy and dark, or 
if they gurgle when gently shaken, they are "totally depraved.'' 

To prepare eggs for winter use, take a small basket, and 
place in it about one dozen perfectly fresh eggs; have a large 
pot of boiling water on the stove. Holding the basket by the 
handle, let it down very slowly into the water until the eggs 
are entirely covered by the water: let it remain in the boiling 



Eggs and Omelets. 



57 



water an instant (while counting ten), then withdraw slowly. 
If the eggs strike the water too suddenly they crack. Having 
thus prepared all, pack them in salt, the small end down. 

Another method is as follows : Be very sure they are per- 
fectly fresh. Slack a pound of stone lime in two gallons of 
pure pater. When cold add a pint of salt, and stir the whole 
together thoroughly. If too strong of lime it will destroy the 
egg-shell and ruin the whole. When the mixture is settled 
quite clear take a large stone pot, keg or half-barrel, according 
to the quantity to be put down. Put the eggs into the vessel, 
small end down; pack carefully, close together; taking care 
not to crack the shell. One broken or cracked egg will ruin 
the whole. This done, pour over them the clear lime-water 
without disturbing the sediment. Pour in carefully so as not 
to wash the eggs out of place. Be sure that they are more 
than covered, and lest, by air getting in while the liquid is 
poured on, they may not be thoroughly submerged, it is well 
to wait a few minutes till no bubbles rise to the surface, then 
pour on more lime-water if necessary. Then close the jar 
closely, and do not disturb them till needed. 

EGGS BOILED. 

Put them in cold water, and when it has boiled the eggs will 
be done, the whites being soft and digestible, as they are not 
when put on in boiling water. 

EGGS PICKLED. 

Boil hard, twelve or more, and lay into cold water; peel off 
the shells, and lay whole in a stone jar, with mace, cloves, and 
nutmegs ; till up with boiling vinegar ; cover close. After three 
days scald the vinegar again and pour over; cork tight. Use 
in two weeks. 

EGGS PICKLED. 

Pint strong vinegar, half pint cold water, tea-spoon each of 
cinnamon, allspice, and mace; boil the eggs till very hard and 
take off the shell, put on the spices tied in a white muslin bag 
in the cold water, boil, and if the water wastes away, add enough 
s 



5S 



Eggs and Omelets. 



so as to leave a half pint when done; add the vinegar, and 
pour over eggs, put in as man}' eggs as the mixture will cover, 
and when they are used, the same will do for another lot. 

EGG BALLS. 

Three eggs, salt, cayenne pepper, flour, fat. Boil eggs till 
hard, remove the yolks, beat them in a mortar, with the sea- 
soning. Form the mixture into a paste with the whites of 
eggs. Roll into small balls, in flour; fry them light brown 
in fat. 

EGGS POACHED. 

Break the eggs into a dish, take care the yolks are not bro- 
ken. Have some boiling hot water in a deep spider; drop eggs 
quick, they will cook npat once. Have toast ready; take eggs 
out with skimmer and lay over toast; pepper and salt a little; 
have some fresh butter melted and very hot, pour a little over 
eggs and toast; you will then have a nice dish for breakfast 
or tea. 

EGGS RUMBLED. 

Beat up three eggs with two ounces fresh or washed butter, 
add a teaspoon of cream or fresh milk ; put in frying-pan and 
keep stirring over the fire for five minutes, or till done ; serve 
on toast. 

EGGS SCRAMBLED. 

Beat eight eggs very light, prepare skillet with one table- 
spoon butter, and when hot, pour in the eggs, season with salt 
and pepper, stir constantly until done and serve hot. 

EGGS SCRAMBLED. 

In a deep earthen pie-plate, warm sweet milk, allowing two 
table spoons to each egg (or less, with a large number of eggs) 
add a bit of butter size of a walnut, and a little salt and pep- 
per. When nearly to boiling point drop in the eggs, broken 
one at a time in a saucer; with a spoon or thin-bladed knife 



59 



gently cut the eggs, and scrape the mixture up from the bot- 
tom of the plate as it cooks. If it begins to cook dry and fast 
at the bottom, move the dish back instantly, for success de- 
pends wholly on cooking gently and evenly, proportions being 
of secondary importance. Take from stove before it has quite 
ail thickened, and continue turing it up from bottom of dish a 
moment longer. If served in another dish (it keeps warmer 
served in same) have it well heated. The mixture should be 
in large flakes of mingled white and yellow, and as delicate as 
baked custard. 

EGGS STUFFED. 

Take hard boiled eggs, remove the shells; cut lengthwise; 
take out the yolks, put into a bowl and mash fine; have ready 
some fine bread crumbs seasoned nicely with pepper and salt, 
mix with yolks, then fill the cavities left by removing the 
yolks; place them in rows in flat dish; season; drop small 
lumps of butter over each one; bake half hour. 

EGGS STUFFED — Mrs 9 Wm. Faulkner. 

Boil fresh eggs forty minutes; remove the shells, and when 
cold cut through the center of each and remove the yolk ; 
grind or mash fine; add salt, pepper and mustard; mix well; 
return it to the whites, press in well; put together and wrap 
in white tissue paper, twisting the ends. Good for picnics. 

TO KEEP EGGS. 

Put a two-inch layer of salt in bottom of stone jar, then a 
layer of fresh eggs, small end down ; then salt, then eggs, and 
so on till jar is full, with a layer of salt at top; cover and put 
in cool place- but not where they will freeze. Or, dip the eggs 
in melted wax, or a weak solution of gum, or in flax-seed oil, 
each of which renders the shell impervious to air. For one's 
own use the latter is a good method, keeping the eggs perfect- 
ly, but it discolors the shells, and renders them unfit for mar- 
ket. 



60 



Eggs and Omelets. 



TO MAKE OMELETS. 

To make an omelet, beat the yolks until thick and creamy, 
then add the milk, the salt, pepper, and flour if any is used, 
and lastly the whites beaten to a stiff froth. Have the skillet 
as hot as it can be without scorching the butter, put in a table- 
spoon of butter and pour in the omelet, which should at once 
begin to bubble and rise in flakes. Slip under it a thin, broad- 
bladed knife, and every now and then raise it up to prevent 
burning. As soon as the under side is hard enough to hold 
together, and the eggs begin to "set," fold over, shake the 
skillet so as to entirely free the omelet, carefully slide it on a 
hot platter, and serve at once. It should be cooked in from 
three to five minutes. To bake an omelet; place in the frying- 
pan on top of stove until it begins to "set"' in the middle, 
then place in a rather hot oven ; when slightly browned, fold 
if you like, or turn a hot dish on top of the pan, upset the lat- 
ter with a quick motion, and so dish the omelet with the under 
side uppermost. It should be baked in from five to ten min- 
utes. Where a large quantity of eggs are used, instead of 
making into one large omelet, divide and make several, send- 
ing each to the table as soon as done. Ham, chicken, and all 
kinds of meat omelets, are made b} T chopping the meat fine 
and placing between the folds before dishing. 

For a plain, easily-made omelet, take three table-spoons milk 
and a pinch of salt for each egg; beat the eggs lightly for three 
or four minutes, then pour them into a hot pan in which a 
piece of butter the size of a walnut has just been melted, cook 
three or four minutes, fold over and serve at once. Some 
scald a little parsley, pour off the water, chop it, aud mix with 
the omelet just before pouring into the pan. 

BEEF OMELET. 

One pound fresh beef, three large crackers rolled fine, two 
eggs beaten together, pepper, salt. Chop meat fine ; roll crack- 
ers, put all together, season to taste; mix well, make in loaf, 
bake one hour; baste well, set away to get cold; slice for tea or 
use hot for dinner. 



Vegetables. 



61 



OYSTER OMELET. 

Allow for every six large oysters or twelve small ones one egg. 
Remove the hard part, and mince the remainder of the oyster 
very fine; take, say, the yolks of eight and the white of four 
eggs, beat them until very light, then mix in the oysters with 
a little pepper, and beat all up thoroughly; put in the frying- 
pan a gill of butter, and move it about until it melts; when 
the butter boils in the pan, skim it and turn in the omelet, 
stir it until it begins to stiffen, fry it a light brown, lift the 
edge carefully, and slip a round-pointed knife under; do not 
let it be overdone, but as soon as the under side is a light 
brown turn it on to a very hot plate; never fold this omelet 
over ; it will make it heavy. If you want to brown it highly, 
you can hold a red-hot shovel over it. 

OMELETTE SOUFFLE— NICE. 

One cup flour, one pint milk, one spoonful sugar, small 
piece butter size of a walnut. Scald milk, flour, and butter 
together. After the batter is cold, stir in the yolks of five 
eggs. Stir in the froth of the whites just before baking. Bake 
in a quick oven. Sauce. 



VEGETABLES. 



All vegetables are better cooked in soft water, provided it is 
clean and pure; if hard water is used put in small pinch of 
soda. The fresher all vegetables are the more wholesome. 
After being well washed, they should lie in cold water half an 
hour before using, and some peel potatoes and let them stand 
in cold water over night, putting them in immediately after 
being peeled, as exposure to the air darkens them. Green 
corn and peas should be prepared and cooked at once. Put 



62 



Vegetables, 



all kinds into salted water, boiling hot (excepting potatoes 
which may be put on in salted cold water) and cook until 
thoroughly done, draining well those that require it. Never 
split onions, turnips and carrots, but slice them in rings cut 
across the fiber, as they thus cook tender much quicker. Al- 
ways add both salt and a little soda to the water in which the 
greens are cooked, as soda preserves color. A piece of red 
pepper the size of your linger nail, put into meat or vegetables 
when first beginning to cook, will aid greatly in killing the 
unpleasant odor arising therefrom. Remember this for boiled 
cabbage, green beans, onions, chickens, mutton, etc. 

A GOOD BOILED DINNER. 

Put meat on, after washing well, in enough boiling water 
to just cover the meat; as soon as it boils, set kettle on stove 
where it will simmer or boil very slowly; boil until almost ten- 
der, put in vegetables in the following order: Cabbage cut in 
quarters, turnips of medium-size cut in halves, and potatoes 
whole, or if large cut in two; peel potatoes and turnips and 
allow to lie in cold water for half an hour before using. The 
meat should be well skimmed before adding vegetables; boil 
together three hours or more until thoroughly done. 

BEANS. 

Beans are very valuable food. Persisted in we have known 
them to cure many cases of scrofulous taint accompanied by 
disfiguring eruptions. The contained oil, not unlike castor 
oil in character, induces a gentle activity of the alimentary 
canal, and the effects of the blood-poison disappear in due 
time. But with beans and peas cooking is everything. As 
ordinarily brought to the table, they are utterl} 7 unfit for a 
human stomach. They are almost never cooked enough. They 
are heavily freighted with salt and pork and grease. The pork 
is perhaps stale or ill-fed and rank. It gives off its excess of 
salt in the cooking, and the beans absorb it. It exudes grease 
and the beans are saturated with it. The pot of baked beans 
is often an indigestible mess save by the strongest stomachs, 



Vegetables. 



03 



and certain to destroy the solvent power of even the strongest. 
There is a close-grained tenacious hull upon the bean and pea, 
composed of cellulose or woody fiber, which takes high heat, 
long continued, to dissolve. This shell cannot be digested 
until dissolved. The cooking process must do this, or the 
mass must be strained or sifted. If beans are cooked in a 
double boiler — a boiler having a water-jacket, as they should 
be — they can be kept on the lire for days without burning. 
Baking is not the best mode of cooking beans and peas. They 
need water, and a good deal of it. Bean soup is the best bean 
food. It should be made thin, boiled long, and strained from 
its useless, irriiating and flatulent hulls. When cold it will 
form a solid jelly. Eaten with cream it is delicious. 

STRING BEANS. 

String, snap and wash two quarts beans, boil in plenty of 
water about fifteen minutes, drain off and put on again in 
about two quarts of boiling water; boil an hour and a half, 
and add salt and pepper just before taking up, stirring in one 
and a half table-spoons butter rubbed into two table-spoons 
flour and half pint sweet cream. Or, boil a piece of salted 
pork one hour, then add beans and boil an hour and a half. 
For shelled beans boil half an hour in water. 

BEETS. 

Remove leaves, wash clean, being careful not to break off 
the little fibers and rootlets, as the juices would thereby es- 
•■ cape and they would lose their color; boil in plenty of water, 
if young, two hours, if old, four or five hours, trying with a 
fork to see when tender: take out, drop in a pan of cold water, 
and slip off the skin with the hands; slice those needed for 
immediate use, place in a dish, add salt, pepper, butter, and 
if not very sweet a tea-spoon sugar, and serve with or without 
vinegar; put those which remain into a stone jar whole, cover 
with vinegar, keep in a cool place, take out as wanted, slice 
and serve. A few pieces of horse-radish put into the jar will 



64 



Vegetables. 



prevent a white scum on the vinegar. Or, roast in hot ashes 
and when tender, peel, slice, and dress with salt, pepper, but- 
ter and vinegar. 

BEETS BAKED. 

Beets retain their sugaiy, delicate flavor much better by, 
baking instead of boiling; turn often in the pan while in the 
oven, using a knife, as a fork will cause the juice to flow; when 
done, remove skin, slice and season with butter, pepper and 
salt, or if for pickle, slice into good cold vinegar. 

BEET GREENS. 

Wash young beets very clean, cut off tips of leaves, looking 
over carefully to see that no bugs or worms remain, but do not 
separate roots from leaves; fill dinner pot half full of salted 
boiling water, add beets, boil from half to three quarters of an 
hour; take out and drain in colander, pressing down with a 
large spoon, so as to get out all the water. Dish and dress 
with butter, pepper, and salt if needed. Serve hot with vine- 
gar. 

CABBAGE.— DELICATE. 

Remove all defective outside leaves, quarter and cut as for 
coarse slaw, cover well with cold water, and let remain several 
hours before cooking, then drain out and put into a pot with 
enough boiling water to cover; boil until thoroughlv cooked 
(which will generally require about forty-five minutes), add 
salt ten or fifteen minutes before removing from the fire, and 
when done, take up into a colander, press out the water well, 
season with butter and pepper. This is a good dish to serve # 
with corned meats, but should not be cooked with them ; if 
preferred, however, it may be seasoned by adding some of the 
liquor and fat from the boiling meat to the cabbage while cook- 
ing. Or, cut the cabbage in two, remove the hard stock, let 
stand in cold water two hours, tie in thin netting or piece of 
muslin, and boil in salted water for a longer time than wheu 
it is cut finely. Drain, remove, and serve in a dish with drawn 
butter or a cream dressing poured over it. 



Vegetables. 



65 



CABBAGE FRIED. 

Cut the cabbage very fine, on a slaw cutter, if possible; salt 
and pepper, stir well, and let stand five minutes. Have an 
iron kettle smoking hot, drop one table-spoon lard into it, then 
the cabbage, stirring briskly until tender; send to table im- 
mediately. One-half cup sweet cream, and three table-spoons 
vinegar — the vinegar to be added after the cream has been 
well stirred, and after it is taken from the stove, is an agree- 
able change. When properly done, an invalid or babe can eat 
it without injury, and there is no offensive odor from cook- 
ing it. 

CABBAGE FRIED OR STEWED. 

Slice clown a head of cabbage, put in a stew-pan already 
prepared with a very little water; butter, salt, and pepper; 
cover and stew about twenty minutes, taking care not to let it 
burn; beat and strain three eggs, add half cup good vinegar 
(beat while pouring in vinegar), then turn mixture on cabbage, 
stirring briskly all the time; serve immediately. Sour crean 
may be used instead of eggs and vinegar. To fry fine, place 
on heated skillet with a table-spoon of butter or beef-drippings, 
slice, season, cover, stir frequently and fry ten to fifteen min- 
utes, being very careful not to burn it. 

CABBAGE STUFFED. 

Take a large, fresh cabbage' and cut out the heart; fill the 
vacancy with stuffing made of cooked chicken or veal, chopped 
very fine and highly seasoned and rolled into balls with yolk 
of egg. Then tie the cabbage firmly together (some tie a 
cloth around it), and boil in a covered kettle two hours. This 
is a delicious dish and is useful in using up cold meats. 

TO KEEP CABBAGE. 
When the weather becomes frosty, cut them off near the 
head, and carry them, with the leaves on, to a dry cellar, break 
off superfluous leaves, and pack into a light cask or box, stems 
upward, and when nearly full cover with loose leaves ; secure 
the box with a lid against rats. 

9 



60 



Vegetables. 



CORN— BINA'S STEWED. 

Shave corn off the ear, being careful not to cut into the cob; 
to three pints of corn add three table-spoons butter, pepper 
and salt, and just enough water to cover; place in a skillet, 
cover and cook rather slowly with not too hot a fire, from half 
to three-quarters of an hour, stir with a spoon often, and if 
necessary add more water, for the corn must not brown; if de- 
sired, a few moments before it is done, add half cup sweet 
cream thickened with tea-spoon flour ; boil well and serve with 
roast beef, escaloped tomatoes and mashed potatoes. Some 
stew tomatoes and just before serving mix them with the corn. 

CORN BOILED. 

Put the well-cleaned ears in salted, boiling water, boil three- 
quarters of an hour, or boil in the husk for the same time, re- 
move husks and serve immediately. 

CORN DRIED. 

For a family of eight, wash a pint of corn through one water, 
and put to soak overnight in clean cold water (if impossible 
to soak so long, place over a kettle of hot water for two or 
three hours); when softened, cook five to ten minutes in water 
in which it was soaked, adding as soon as boiling, two table- 
spoons butter, one of flour, and a little salt and pepper. An- 
other good way to finish is the following: Take the yolk of one 
egg, one table-spoon milk, pinch of salt, thicken with flour 
quite stiff so as to take out with a teaspoon, and drop in little 
dumplings not larger than an acorn; cover tightly and cook 
five or ten minutes; have enough water in kettle before adding 
dumplings, as cover should not be removed until dumplings 
are done. 

EGG-PLANT. 

Peel and slice one or two medium-sized egg-plants, boil in a 
little water till tender, drain, mash fine, season with salt and 
pepper, and add a beaten egg and a table-spoon of flour; fry 
in little cakes in butter, or butter and lard in equal parts. 



Vegetables. 



67 



Parsnips and salsify or oyster plant may be cooked in the 
same wa} T , but the oyster plant is made in smaller cakes to im- 
itate oysters. 

EGG-PLANT. 

Peel and cut three slices the purple kind, sprinkle with salt 
and pepper, and let drain on a tipped plate for three-quarters 
of an hour; make a light batter with one egg, flour and a lit- 
tle water, dip the slices into it and fry in butter or lard. Eggs 
and cracker may be used instead of the batter. Or, peel the 
egg-plant, boil till done, then pour off the water, mash fine, 
and pepper, butter and salt to taste, put in a shallow pudding- 
pan, and over the top place a thick layer of crushed cracker. 
Bake half an hour in a moderate oven. 

LETTUCE — SOUTHERN FRIED. 

Chop lettuce and tops of two onions very fine, and add to 
two well-beaten eggs; put a little sweet-oil or butter in hot 
frying-pan, pour in well-beaten mixture, turn after a few mo- 
ments, and serve with or without vinegar. 

MACARONI BOILED. 

Pour one pint boiling water over five ounces macaroni, let 
stand half an hour, drain and put in custard-kettle with boil- 
ing milk, or milk and water to cover, cook till tender, drain, 
add a table-spoon butter, and a tea-cup cream, and season with 
salt and pepper; grate cheese over top and serve. 

OKRA AND TOMATOES. 

Peel and slice six or eight tomatoes, take the same amount 
of tender sliced okra, and one or two sliced 'green peppers: 
stew in porcelain kettle fifteen or twenty minutes, season with 
butter, pepper, and salt, and serve. 

ONIONS BOILED OR FRIED. 

Wash and peel, boil ten minutes, pour off this water, again 
add boiling water, boil a few minutes and drain a second time; 
pour on boiling water, add salt and boil for one hour, drain in 



68 



Vegetables. 



a colander, place in a dish to send to the table, and add but- 
ter and pepper. Or, about half an hour before they are done, 
turn a pint of milk into the water in which they are boiling, 
and, when tender, season as above. Old onions require two 
hours to boil. To fry onions, slice and boil ten minutes each 
time in three waters, drain, fry, stir often, season, and serve 
hot. 

PEAS STEWED IN CREAM. 

Put two or three pints of young green peas into a sauce-pan 
of boiling water; when nearly done and tender, drain in a 
colander quite dry; melt two ounces of butter in a clean stew- 
pan, thicken evenly with a little flour, shake it over the fire, but 
do not let it brown, mix smoothly with a gill of cream, add half 
a tea-spoon of white sugar, bring to a boil, pour in the peas, 
keep moving for two minutes until well heated, and serve hot. 

POTATO BALLS. 

Four large, cold, mealy potatoes ; mash them in a basin with 
two ounces of clarified butter, a pinch of salt, a very little cay- 
enne pepper, and the beaten yolk of one egg, rub. 

BOILED POTATOES. 

To boil potatoes with skins on. cut off one peel lengthwise, 
and put in to boil in hot water, with a little salt. When done 
they are dry, and the skin is ready to drop off; Or, potatoes 
pared and put into hot water, with a little pinch of salt; when 
done, pour off all the water, and sprinkle a little salt on them, 
shaking the pot vigorously back and forth a few times; the 
salt absorbs all the moisture, and they come out dry and mealy. 
This is excellent for potatoes late in the spring when they are 
apt to be sodden. 

POTATOES BOILED OR BAKED. 

Wash clean, cut off the ends, let stand in cold water a few 
hours, put into boiling water, the larger ones first, then in a 
short time adding the rest, cover, and keep boiling constantly ; 



Vegetables. 



69 



after fifteen minutes throw in another handful of salt and boil 
another fifteen minutes : try with a fork, and if it does not 
quite run through they are done (this is called "leaving 
a bone in them" ). Drain, take to door or window and shake 
in open air to make them mealy; return to stove and allow 
to stand uncovered for a moment. Or, when washed, bake in 
a moderate oven fifty minutes — or place in a steamer half an 
hour over water kept constantly boiling, serve immediately; 
or wash and peel medium-sized ones, and bake in pan witli 
roast meat, basting often with the drippings. 

POTATOES BOILED IX JACKETS. 

Put well-washed and brushed potatoes in cold water: when 
water boils add a little salt, boil slowly at first, rapidly at the 
last (cooking from twenty-five to forty-five minutes). 

POTATO CAKES. 

Mix thoroughly with cold, mashed potatoes left from dinner, 
the well beaten yolk of an egg; make into cakes as you would 
sausages, place, in skillet with a table-spoon hot ham or beef 
drippings, cover tightly, and. in five minutes, when lower side 
is browned, turn, remove cover, fry until the other side is a 
nice brown; serve hot. Make up after dinner ready for frying 
for breakfast. 

POTATO CAKES. 

Grate eight raw Irish potatoes, add salt, two well-beaten 
eggs, and half cup flour; roll in cakes with a spoon, and fry in 
butter. 

POTATOES FRIED. 

Take cold, boiled potatoes, cut into thin slices, put in a pan 
with a little lard or dripping of roast beef, salt and pepper, 
stir frequently, cutting them up until they are brown ; pom- 
over a little cream, stir around once and dish. 

POTATOES GRILLED, 

Cut the potato lengthwise into two or three slices, according 
to size ; put them on a gridiron, over very hot coals, turning 



70 



Vegetables. 



both sides until a rich brown; put in dish, pour over a little 
melted butter, pepper and salt. 

POTATOES MASHED. 

Peel and boil as directed above, without the salt; when done 
pour off all the water, adding salt, butter size of an egg — a 
little milk or cream is better — enough to make them a smooth 
paste or soft dough; mash with a potato pounder until per- 
fectly smooth, and stir vigorously with a spoon two minutes; 
this makes them light. Put into a dish and serve. 

POTATOES MASHED. 

Pare and boil till clone, drain, and mash in the kettle until 
perfectly smooth; add milk or cream, and butter and salt: 
beat like cake with a large spoon, and the more they are beaten 
the nicer they become. Put in a dish, smooth, place in a lump 
of butter in the centre, sprinkle with pepper; or add one or 
two eggs, pepper, mix thoroughly, put in baking dish, dip a 
knife in sweet milk, smooth over, wetting every part with 
milk, and place in a hot oven twenty minutes.* 

POTATOES— NEW. 

Wash, scrape, boil ten minutes, turn off water, and add 
enough more, boiling hot, to cover, also acid a little salt; cook 
a few moments, drain, and set again on stove, add butter, salt 
and pepper, and a little thickening made of two table-spoons 
fiour in about pint milk; put on the cover, and, when the milk 
has boiled, serve. Or, when cooked and drained, put in a skil- 
lit with hot drippings, cover, and shake till a nice brown. 

POTATOES— S ARATO G A. 

Peel and slice on the slaw cutter: put in cold water, then 
drain through the colander, and wipe dry: fry a few at a time 
in lard as you would doughnuts; salt as you take them out. 

POTATOES— SARATOGA. 

Pare and cut into thin slices on a slaw-cutter, four large po- 
tatoes (new are best), let stand in ice-cold salt water while 



Vegetables. 



71 



breakfast is cooking; take a handful of the potatoes, squeeze 
the water from them and dry in a napkin ; separate the slices 
and drop a handful at a time into a skillet of boiling lard, 
taking care that they do not strike together, stir with a fork 
till they are a light brown color, take out with a wire spoon, 
drain well and serve in an open dish. They are very nice 
served cold. 

POTATOES STEWED. 

Cut the cold boiled potatoes into pieces the size of a hickory 
nut: put them into the pan, with milk enough to make plenty 
of dressing around them; butter the size of half an egg, pep- 
per and salt. Let them warm through, but not boil, long- 
enough to break up; add a little flour thickening to make like 
thin custard. 

RICE BOILED. 

Rice should be carefully picked over, washed in warm water, 
rubbed between the hands, and then rinsed several times in 
cold water till white. Put one tea-cup in a tin pan or porce- 
lain kettle, add one quart boiling water and one tea-spoon salt; 
boil fifteen minutes, not stirring, but taking care that it does 
not burn ; pour into a dish and send to table, placing a lump 
of butter in the centre. Cooked thus the kernels remain whole. 
The Southern rice cooks much quicker, and is nicer than the 
Indian rice. To boil rice in milk, put a pint of rice into nearly 
two quarts of cold milk an hour before diuner, add two tea- 
spoons salt, boil very slowly and stir often ; cook on back part 
of stove or range so as to avoid burning and take it up into a 
mold or bowl wet in cold water a short time before serving. 
Some soak rice an hour or two before cooking. 

SAUER KRAUT. 

Slice cabbage fine on a slaw-cutter; line the bottom and 
sides of an oaken barrel or keg with cabbage leaves, put in a 
layer of sliced cabbage about six inches in depth, sprinkle 
lightly with salt and pound with a wooden beetle until the 



72 



Vegetables. 



cabbage is a compact mass; add another layer of cabbage, etc., 
repeating the operation, pounding well each layer, until the 
barrel is full to within six inches of the top; cover with leaves, 
then a cloth, next a board cut to fit loosely on the inside of 
barrel, kept, well down with a heavy weight. If the brine has 
not raised within two da} T s, add enough water, with just salt 
enough to taste, to cover the cabbage; examine every two days, 
and add water as before. 

SUCCOTASH. 

Take pint of shelled lima beans (green), or string beans, 
cover with hot water, boil fifteen minutes; have ready corn 
from six good-sized ears, and add to beans; boil half an hour, 
add salt, pepper and two table-spoons batter. Be careful in 
cutting down corn not to cut too deep, — better not cut deep 
enough and then scrape; after corn is added watch carefully 
to keep from scorching. Or, to cook with meat boil one pound 
salt pork two hours, add corn and beans, omitting butter. 

SUCCOTASH IN WINTER. 

Wash one pint dried lima beans and one and a half pints of 
dried corn; put beans in kettle and cover with cold water; 
cover corn with cold water in a tin pan, set on top of kettle of 
beans so that while the latter are boiling the corn may be 
heating and swelling; boil beans fifteen minutes, drain off, 
cover with boiling water, and when tender (half an hour) add 
corn, cooking both together for fifteen minutes; five minutes 
before serving add salt, pepper and a dressing of butter and 
flour rubbed together, or one-half a teacup cream or milk 
thickened with one tabie-spoon flour. 

TOMATOES BAKED. 

Cut a thin slice from blossom side of twelve solid, smooth, 
ripe tomatoes, with a tea-spoon remove pulp without breaking- 
shell; take a small, solid head of cabbage and one onion, chop 
fine, add bread crumbs rubbed fine, and pulp of tomatoes, sea- 
son with pepper, salt and sugar, add a tea-cup good sweet 



Vegetables. 



cream, mix well together, fill tomatoes, put the slice back in 
its place, lay them stem end down in a buttered pie-pan with 
just enough water to keep from burning, and bake half an hour. 
They make a handsome dish for a dinner table. 

TOMATOES ESCALOPED. 

Put in a buttered baking-dish a layer of bread or cracker- 
crumbs seasoned with bits of butter, then a layer of sliced to- 
matoes seasoned with pepper, salt and sugar if desired, then 
a layer of crumbs, and so on till dish is full, finishing with 
the crumbs. Bake from three-quarters of an hour to an hour. 
Onions can be used same way. 

TOMATOES FRIED. 

Peel tomatoes and cut crosswise in large slices, salt and pep- 
per, dip each slice into wheat flour, then into beaten egg, and 
fry at once in hot lard; serve hot. A cup of milk is sometimes 
thickened with a little flour and butter, boiled and poured over 
them. 

TOMATOES — MOTHER'S SLICED. 

Prepare half an hour before dinner, scald a few at a time 
in boiliug water, peel, slice, and sprinkle with salt and pepper, 
set away in a cool place, or lay a piece of ice on them. Serve 
as a relish for dinner in their own liquor, when vinegar and 
sugar may be added if desired. 

SQUASH— WINTER. 

Cut up, take out inside, pare the pieces and stew in as little 
water as possible, cook an hour, mash in kettle, and if watery 
let stand on the fire a few moments, stirring until dry; season 
with butter, cream, salt and pepper; be careful that it does 
not burn. Winter squashes are also cooked by cutting in 
pieces without paring, baking, and serving like potatoes; or 
they may be cooked in a steamer, and served either in the 
shell or scraped out, put in a pan, mashed, and seasoned with 
butter, cream, salt and pepper, and then made hot and served. 
10 



74 



Bread -Making. 



BREAD-MAKING. 



The old saying, "bread is the staff of life," has a sound rea- 
son in it. Flour made from wheat, and meal from oats and 
Indian corn, are rich in the waste-repairing elements, starch 
and albumen, and head the list of articles of food for man. 
Good bread makes the homliest meal acceptable, and the 
coarsest fare appetising, while the most luxurious table is not 
even tolerable without it. Light, crisp rolls for breakfast, 
spongy, sweet bread for dinner, and flaky biscuit for supper, 
cover a multitude of culinary sins; and there is no one thing 
on which the health and comfort of a famil}- so much depends 
as the quality of its home-made loaves. 

Bread-making seems a simple process enough, but it requires 
a delicate care and watchfulness, and a thorough knowledge of 
all the contingencies of the process, dependent on the different 
qualities of flour, the varying kinds and conditions of yeast 
and the change of seasons; the process which raises bread 
successfully in winter making it sour in summer. There 
are many little things in bread-making which require accu- 
rate observation, and, while valuable recipes and well-defined 
methods in detail are invaluable aids, nothing but experience 
will secure the name merited by so few, though earnestly cov- 
eted by eveiy practical, sensible house-keeper — u an excellent 
bread-maker." Three things are indispensible to success — 
good flour, good yeast, and watchful care. Good flour adheres 
to the hand, and, when pressed, shows the imprint of the lines 
of the skin. Its tint is cream white. Never buy that which 
has a blue- white tinge. Poor flour is not adhesive, can be 
blown about easily, and sometimes has a dingy look, as though 
mixed with ashes. 

TO BAKE BREAD. 

Here is the important point, for the bread may be perfect 
thus far and then be spoiled in baking. No definite rules can 



Bread -Making. 75 



be given that apply equally well to every stove and range; but 
one general rule must be observed, which is to have a steady, 
moderate heat, such as is more minutely described in the di- 
rections for baking large cakes. The oven must be just hot 
^enough; if too hot, a firm crust is formed before the bread 
has expanded enough, and it will be heavy. Many test the 
oven by sprinkling a little flour on the bottom; if it browns 
very quickly, it is too hot, but if it browns gradually, it is just 
right. An oven in which the baud cannot be held longer 
than to count twenty moderately, is hot enough. When the 
bread is done (to test which, break apart and press gently with 
the finger; if elastic it is done, but if clammy, not done, and 
must be returned to the oven), wrap in a coarse towel or bread 
cloth and place each loaf on its edge until cool. If by acci- 
dent or neglect the bread is baked too hard, rub the loaves 
over with butter, wet the towel in which they are wrapped, and 
cover with another dry towel. In winter, bread dough may 
be kept sweet several days by placing it where it will be cold 
without freezing, or by putting it so deep into the flour barrel 
as to exclude it entirely from the air. When wanted for use, 
make into bread, or. by adding the proper ingredients, into 
cake, rusk, buscuit, apple dumplings, chicken pie, etc. 

RYE AND INDIAN BREAD. 

One quart of rye meal or rye flour, two quarts of Indian 
meal, scalded (by placing in a pan and pouring just enough* 
boiling water over it, stirring constantly with a spoon, to 
merely wet 1';. but not enough to make it into a batter,) one- 
half tea-cup molasses, two tea-spoons salt, one tea-spoon soda, 
one tea-cup yeast; make as stiff as can be stirred with a spoon, 
mixing with warm water, and let rise all night; then put in a 
large pan, smooth the top with the hand dipped in cold water, 
let it stand a short time, and bake five or six hours. If put 
in the oven late in the day let it remain all night. Graham 
inay be used instead of rye, and baked as above. In the olden 
time it was placed in kettle, allowed to rise, then placed on the 
hearth before the fire, with coals on top of lid, and baked. 



76 



Bread -Making. 



BREAD WITH BUTTERMILK. 

The evening before baking, bring to the boiling point two 
quarts of buttermilk, and pour into a crock in which a scant 
tea-cup of sifted flour has been placed. Let stand till suffi- 
ciently cool, then add half a cup of yeast, and flour to make"' 
a thick batter; the better and longer the sponge is stirred the 
whiter will be the bread. In the morning sift the flour into 
the bread pan, pour the sponge in the center, stir in some of 
the flour, and let stand until after breakfast; then mix, knead- 
ing for about half an hour, the longer the better; when light? 
mold into loaves, this time kneading as little as possible. The 
secret of good bread is having good yeast, and not baking too 
hard. This makes four loaves and forty biscuit. 

BREAD WITH POTATO SPONGE. — M vs. H. L. B. 

Pare and boil four or five potatoes, mash fine, and add one 
pint of flour; pour on the mixture first boiling water enough 
to moisten well, then about one quart of cold water, after 
which add flour enough to make a stiff batter. When cooled 
to "scarcely milk warm " put in one-half pint (or more will 
do no harm) of yeast, and let it stand in a warm place over 
night; in the morning add to this sponge one cup of lard, stir 
in flour, and knead well. The more kneading the finer and 
whiter the bread will be; pounding also with a potato-masher 
improves the bread greatly, and is rather easier than so much 
kneading. When quite stiff and well worked and pounded, 
let it rise again, and when light, make into loaves or biscuit, 
adding no more flour except to flour the hands and board — 
merely enough to prevent the bread from sticking. Let it 
rise again, then bake; and immediately after taking from the 
oven, wrap in a wet towel until partly cold, in order to soften 
the crust. If yeast and flour are good {essentials in all cases) 
the above process will make good bread. 

HOP- YEAST BREAD, — M vs. J. 11. 

One tea-cup yeast, three pints warm water; make a thin 
sponge at tea-time, cover and let it remain two hours or until 



very light. By adding the water to the flour first and having 
the sponge quite warm, it is never necessary to put the sponge 
over hot water or in an oven to make it rise. Knead into a 
loaf before going to bed: in the morning mold into three 
loaves, spreading a little lard between as they are put in the 
pan. When light, bake one hour, having oven quite hot when 
the bread is put in, and very moderate when it is done. 
(Bread made in this way is never sour or heavy.) To have 
fine, light biscuit, add shortening at night, and in the morning 
make into biscuit and bake for breakfast. By this recipe 
bread is baked before the stove is cold from breakfast, and out 
of the way for other baking. 

To cool bread there should be a board for the purpose. An 
oaken board, covered with heavy white flannel, is the best; 
over this spread a fresh linen bread-cloth, and lay the bread 
on it right side up. with nothing over it except a very thin 
cover to keep off the flies. It should be placed immediately 
in the fresh air or wind to cool: when cool, place immediately 
in a tin box or stone jar, and cover closely. Bread cooled in 
this way will have a soft crust, and be filled with pure air. 

EYE BREAD. 

Make a sponge of one quart warm water, one tea-cup yeast, 
thickened with rye flour: put in warm place to rise over night: 
scald one pint corn meal: when cool add it to sponge, and add 
rye flour till thick enough to knead, knead but little, let rise, 
moid into loaves, place in deep pie-tins or small pudding-pans, 
let rise and bake; or, thicken the sponge with rye flour, and 
proceed as above. Wheat sponge may be used instead of rye. 

BPxOTTX BREAD. — Mrs. K. 

2 cups corn meal. 2 cups rye. 

2 cups Graham. 1 cup molasses. 

4 cups* cold water. 

2 tea-spoons soda, dissolved in hot water: salt: steam four 
hours; then turn out of kettle and set in oven a few moments 
to dry up. 



78 



Bread -Making. 



BOSTON BROWN BREAD— No. I.— Mrs. Lambing, Titus- 

ville. Pa. 

One heaping coffee-cup each of com. rye and Graham meal. 
The rye meal should be as fine as the Graham, or rye flour 
may be used. Sift the three kinds together as closely as pos- 
sible, and beat together thoroughly with two cups New Orleans 
or Porto Rico molasses, two cups sweet milk, one cup sour 
milk, one dessert-spoon soda, one tea-spoon salt; pour into a 
tin form, place in a kettle of cold water, put on and boil four 
hours. Pat on to cook as soon as mixed. It may appear to 
be too thin, but it is not, as this recipe has never been known 
to fail. Serve warm, with Thanksgiving turkey. The bread 
should uot quite fill the form, (or a tin pail with cover will 
answer,) as it must have room to swell. See that the water 
does not boil up to the top of the form ; also take care it does 
not boil entirely away or stop boiling. To serve it, remove the 
lid and set it a few moments into the open oven to dry the top. 

BOSTON BROWN BREAD— No. 2. 

2 cups Indian meal. 2 cups Graham flour. 
1 cup molasses. 1 quart sour milk. 

1 tea-spoon soda. Little salt. 

Stir well and bake three hours. 

BOSTON BROWN BREAD— So. 3. 

3 cups Indian meal. 1 cup rye. 

1 cup molasses. 1 tea-spoon soda. 

1 quart milk or water. 

BOSTON BROWN BREAD— No. 4. 

Two cups Indian meal, even, one cup rye meal, one cup 
flour, one quart (small) sweet milk, one and a half cups mo- 
lasses, pinch of salt, one tea-spoon soda dissolved in a tea- 
spoon of water, two tea-spoons cream of tartar — or, if baking- 
powder is preferred, two heaping tea-spoons. Steam in a cov- 
ered tin four hours. The water must be boiling when the tin 
is put in the pot, and must not be allowed to stop boiling 
during the four hours. This is sure to be good if the water 
is kept boiling. 



Bread -leaking 



79 



CORN BREAD— No. 1.— Mrs. J. H. S. 

T;like one quart buttermilk, and one heaping pint corn meal, 
one tea-spoon soda, one tea-spoon salt, one table-spoon sugar 
and three eggs; have the stove very hot, and do not bake in 
too deep a pan. The batter seems too thin, but bakes very 
nicely. 

CORN BREAD— No. 2,— Mrs. Dawson. 

Two quarts corn meal, scalded with sweet milk; after cool- 
ing add one quart flour, one pint sour milk, one table-spoon 
soda, one cup sugar, one cup molasses. Bake six hours or 
steam. 

CORN BREAD— No. 3. 

One pint yellow Indian meal, one pint flour, through which 
thoroughly mix one table-spoon lard, one table-spoon sugar, 
(or more," according to taste), two eggs, one pint sour milk or 
buttermilk, in which has been stirred one tea-spoon soda pre- 
viously dissolved in a little water. Bake in a quick oven. 

CORN BREAD— PLAIN. 

One pint corn meal, one of sour or buttermilk, one egg, one 
tea-spoon soda, one of salt; bake in dripping or gem-pans. If 
preferred, one heaping table-spoon of sugar may be added. 

CORN BREAD— STEAMED. 

Two cups each corn meal, Graham flour, and sour milk, 
two-thirds cup molasses, one tea-spoon soda; steam two hours 
and a half. 

GRAHAM AND CORN BREAD. 

it is very desirable that every family should have a constant 
supply of bread made of unbolted flour, or rye and Indian 
corn. Most persons find it palatable, and it promotes health. 
For these coarse breads, always add a little brown sugar or 
molasses, and the amount given in the recipes ma} 7 be in- 
creased according to taste. They rise quicker and in a less 
warm atmosphere than without sweetening. A little lard or 



\ 



80 



Bread- Making. 



butter improves bread or cakes made of Graham or Indian 
meal, rendering them light and tender. Graham rises rather 
more quickly than fine flour, and should not be allowed to rise 
quite as light. The fire should be steady and sufficient to 
complete the baking, and the oven hot when the bread is put 
in. A fresh blaze will burn the crust, while a steady tire will 
sweeten it. Graham bread bakes more slowly than fine-flour 
bread, and corn bread requires more time and a hotter oven 
than either. Use either yellow or white corn, ground coarse, 
for mush, and white, ground fine, for bread, etc. In cutting 
the latter while warm, hold the knife perpendicularly. Rye is 
said to absorb more moisture from the air than any other 
grain ; hence, all bread from this meal needs a longer applica- 
tion of heat, and keeps moister after being baked than that 
made from other grain. 

GRAHAM BREAD— No. 1. 

Take a little over a quart of warm water, one-half cup 
brown sugar or molasses, one-fourth cup hop yeast, and one 
and a half tea-spoons salt; thicken the water with unbolted 
flour to a thin batter; acid sugar, salt and yeast, aud stir in 
more flour until quite stiff. In the morning add a small tea- 
spoon soda, and flour enough to make the batter stiff as can 
be stirred with a spoon; put it into pans and let rise again; 
then bake in even oveu, not too hot at first; keep warm while 
rising; smooth over the loaves with a spoon or knife dipped in 
water. 

GRAHAM BREAD— No. 2. 

This is an easy and a good way to provide loaves of Graham 
bread. When making common white bread set enough sponge 
at night to spare a little for a Graham loaf next morning. 
For one common tin-loaf take a little more than a pint of the 
sponge, add a table-spoon of sugar, and stir it thick with 
Graham flour. Stir well with a spoon, but do not knead it or 
it may be too hard and dry. Turn it into the butter pan, let 
it rise in a warm place, and bake it slowly for an hour or so 
longer. Of course several loaves may be made in this way, 



Bread- Making. 



si 



setting a fine flour sponge at night, and stirring Graham flour 
into the whole. Most people will prefer this to loaves of undi- 
luted Graham bread. Unless you put in sugar or molasses, 
your Graham bread made with yeast is not half so sweet as 
Graham gems, especially if these are mixed with sweet milk, 
either new or skimmed. Many prefer to steam Graham loaves 
for an hour, and finish by baking about twenty minutes — to 
prevent a hard crust. 



One and a half pints sour milk, half cup New Orleans mo 
lasses, a little salt, two tea-spoons soda dissolved in a little hot 
water, and as much Graham flour as can be stirred in with a 
spoon; pour in well-greased pan, put in oven as soon as mixed, 
and bake two hours, 

GRAHAM BREAD— PROVIDENCE STYLE. 

Two quarts Graham flour, one quart (small) white flour, 
one cup molasses, one-half cup yeast; sift only the white flour; 
one quart of tepid water is enough to make it soft as pound- 
cake batter. 

INDIAN LOAF — BOSTON STYLE. — Miss M. Griswold. 

2 quarts Indian meal. 4 quarts milk. 

1 pint rye flour. 1 large table-spoon salt. 

\ cup molasses. \ cup yeast. 

Heat the milk boiling hot; then turn it over the meal, 
scalding thoroughly ; when nearly cold add the } 7 east, molasses, 
salt, and rye flour; turn into a well greased iron kettle or deep 
tin, and let it rise for half an hour; bake for five hours, leav- 
in the tin over night; then heat in the morning, and turn out 
for breakfast smoking hot. Excellent. 



GRAHAM BREAD— No. 3. 



INDIAN BREAD — STEAMED. — M rs. Brooks. 



3 cups corn meal. 
2 cups sour milk. 
1 cup molasses. 



2 cups flour. 
1 cup sweet milk. 
1 tea-spoon soda. 



1 tea-spoon salt. 



Steam three hours. 



ii 



82 



Yeast. 



TO MAKE GOOD FOOD OF POOR BREAD. 

If dry or sour bread is cut iuto small pieces and put in a 
pan, and set in a very moderately warm oven till of a light 
brown, and hard and dry in the center, it can be kept for 
weeks. Whenever you wish to use a portion of them for pud- 
dings or griddle cakes, soak them soft in cold water or milk. 
If the bread is sour, use sufficient saleratus or soda to destroy 
the acidity of it in making the pudding or cakes. With 
proper care, there need be no waste of even poor bread. 



YEAST. 



There are various wa} T s of making, but the three best kinds 
are dry, soft hop, and potato yeast. The dry should be made 
in May or June^for summer use, and in October for winter 
use. In hot and damp weather, dry yeast sometimes loses its 
vitality; however, many use it on account of its convenience, 
since there is no danger of its souring in summer or freezing 
in winter. Soft hop or potato yeast will keep in a cool place 
one or two weeks in warm weather, and in cold weather five 
or six weeks, care being taken that it does not freeze. Never 
add soda to yeast; if it becomes sour it will do to start fresh 
yeast, but will never make good bread. Potato yeast is made 
either by boiling and mashing the potatoes, or by grating 
them while raw, and adding them to the boiling hop water 
immediately, for if allowed to stand they darken, and the 
yeast will not be as white. A good way to prevent the pota- 
toes from darkening is to grate them into a pan half filled 
with cold water. As grated the potatoes sink to the bottom ; 
when done grating, pour off the water and add the potatoes to 
the boiling hop water. A stone jar with a close-fitting cover 
is best to keep yeast in, and should be scalded as often as 
emptied. In taking out for use, stir up well from the bottom. 



Yeast. 



83 



YEAST TO LAST SIX MONTHS. — Mrs. John II. Webb, 

Erie, Pa. 



Grate potatoes; put flour and potatoes together; have hop 
water boiling; pour over flour and potatoes; then salt; it must 
be quite thin ; when luke-warm put in yeast ; let rise two days ; 
then it is fit to bottle, and you use one cup yeast to a small 
baking. It will keep good for six months. 



Boil two large potatoes and a handful of hops (the latter in 
a bag) in three pints water; when done, take out potatoes, 
mash well, add one pint flour, and pour boiling hot water over 
all; beat well together, adding one table-spoon salt, one of 
ginger, and one-half cup sugar; when luke-warm add one cup 
good yeast and let stand two days (or only one day, if very 
warm weather), stirring down frequently; add good white 
corn meal until thick enough to make into cakes about half 
an inch in thickness ; place to dry in the shade where the air 
will pass freely so as to dry them as soon as possible; turn 
the cakes frequently, breaking them up somewhat so they will 
dry out evenly; when thoroughly dried put in a paper sack, 
and keep in a dry place. A small cake will make sponge suf- 
ficient to bake five or six ordinary loaves. 



Boil four potatoes and a small handful of hops tied in a bag 
in one gallon water; when the potatoes are done, pour the 
water over four table-spoons flour in a stone jar, mash and add 
potatoes; let stand until milk warm, then add one cup hop 
yeast, stir well and let remain in kitchen cupboard for twelve 
hours undisturbed ; then add half a cup sugar, put in a stone 
jug, cork tightly and set in a cool place. In summer add one 
table-spoon ginger and three of salt; shake well and take one 
cup yeast to three pints water. This yeast will keep sweet for 
six weeks. 



6 medium potatoes. 
1 tea-cup sugar. 
A little salt. 



1 handful hops. 
1 tea-cup flour. 
1 pint yeast. 



DRY YEAST. 



HOP YEAST. 



84 



Yeast. 



POTATO YEAST WITHOUT HOPS. 

Four good-sized potatoes peeled, boiled and mashed, four 
table-spoous white sugar, one of ginger, one of salt, two cups 
flour; pour over this a pint of boiling water, and beat till all 
the lumps disappear. After it has cooled, add to it one cup 
good yeast and set away to rise; when risen put in a glass or 
stone jar, cover and set away in a cool place. 

POTATO YEAST. 

Boil one cup hops in a sack in two quarts water for fifteen 
minutes, remove sack with hops, add five good-sized Irish po- 
tatoes, peeled and grated raw, one cup white sugar, one table- 
spoon salt, and one of ginger; stir occasionally and cook from 
five to ten minutes, and it will boil up thick like starch; turn 
into a jar, and when just tepid in summer, or quite warm in 
winter, add one-half pint yeast. 

BAKING POWDER. — Lottie Landon. 

Seven ounces tartaric acid, eight ounces soda, three cups 
flour. Mix well and you have a very nice powder. 



Breakfast and Tea Cakes. 



85 



BREAKFAST and TEA CAKES. 



To make biscuit, take a part of the dough left from bread- 
making when it is ready to mould into loaves, work in lard 
and any other ingredients desired, such as butter, eggs, sugar, 
spice, etc., also using a little more flour; let rise once, then 
mix down and let rise again; turn out on the bread-board; 
knead a few minutes, roll, and cut out with a biscuit-cutter or 
mold with the hand. Place in a well-greased dripping-pan, 
and when light bake in a quick oven from fifteen to twenty 
minutes. To make them a nice color, wet the top with warm 
water just before placing in the oven. If wanted for tea, rub 
the flour and butter, and boil the milk, and cool it the night 
before; add sugar, yeast, and salt, and turn all into the flour, 
but do not stir. Let stand over night; in the morning stir up, 
knead, and let rise till near tea-time; mold and let rise again, 
and bake quickly. To mold, cut with cake-cutter; put a little 
melted butter on one-half and lap nearly over on the other 
half. Place them in the pan about three-quarters of an inch 
apart. 

BREAKFAST TOAST. 

Add to one-half pint of sweet milk, two table-spoons sugar, 
a little salt and a well-beaten egg; dip in this slices of bread 
(if dry, let.it soak a minute), and fry on a buttered griddle 
until it is a light brown on each side. This is a good way to 
use dry bread. 

BUTTERED TOAST. 

Although toast is commonly used, few know how to prepare 
it nicely. Take bread, not too fresh, cut thin and evenly, trim 
off the crust-edges for the crumb-jar; first warm each side of 
the bread, then present the first side again to the fire until it 
takes on a rich, even, brown color; treat the other side in the 
same way; butter and serve immediately. The coals should 



86 



Breakfast and Tea Cakes. 



be bright and hot. Toast properly made is very digestible, 
because all the moisture is extracted, and the bread has be- 
come pure farina of wheat, but when it is exposed to a hot fire 
and the outside charred, the inside remains as moist as ever. 
Butter applied to it while warm does not penetrate, but floats 
on the surface in the form of rancid oil. Or, beat one cup of 
butter and three table-spoons flour to a cream, pour over this 
one and a half pints boiling water; place over a kettle of boil- 
ing water for ten minutes, dip into it the toast, and serve hot. 

Or, clip each slice of toast in boiling hot water (slightbr 
salted), spread with butter, cover and keep hot. 

BUNS. 

Break one egg into a cup and fill with sweet milk; mix with 
it half cup of yeast, half cup butter, one cup sugar, enough 
flour to make soft dough; flavor with nutmeg. Let rise till 
very light, then mould into biscuit with a few currants. Let 
rise a second time in pan; bake, and when nearly done, glaze 
with a little molasses and milk. Use the same cup, no matter 
about the size, for each measure. 

GEMS. 

One pint of sweet milk, one pint graham flour, one table- 
spoon melted butter, one-quarter tea-spoon soda, salt. Bake 
in gem irons. 

COLD WATER GEMS. 
With very cold or ice-water and Graham flour, and a little 
salt, make a rather stiff batter; heat and grease the irons, and 
bake twenty minutes in a hot oven. 

GOOD GRAHAM GEMS. 
Three cups of sour milk, one tea-spoon of soda, one of salt, 
one table-spoon, of brown sugar, one of melted lard, one beaten 
egg; to the egg add the milk, then the sugar and salt, then 
the Graham flour (with the soda mixed in), together with the 
lard; make a stiff batter, so that it will drop, not pour, from 
the spoon. Have gem pans very hot, grease, fill, and bake 
fifteen minutes in a hot oven. 



Breakfast and Tea Cakes. 



87 



SWEET MILK GEMS. 

Beat one egg well, add a pint of new milk, a little salt, and 
Graham flour until it will drop off the spoon nicely; heat and 
butter the gem-pans before dropping in the dough; bake in a 
hot oven twenty minutes. 

FRITTERS. 

Make fritters quickly and beat thoroughly. A good rule 
for them is two eggs, one half pint milk, one teaspoon salt, and 
two cups flour; have the lard in which to cook them nice and 
sweet and boiling hot; test the heat by dropping in a tea-spoon 
of the batter — if the temperature is right it will quickly rise 
in a light ball with a splutter, and soon brown; take up care- 
fully the moment they are done, with a wire spoon ; drain in a 
hot colander and sift powdered sugar over them ; serve hot. 

APPLE FRITTERS— No. 1. 

Three eggs beaten very light, one quart of milk; make a 
thin batter, add a little salt and the grated rind of one lemon; 
pare, core and slice thin one quart nice tart apples, add and 
drop in spoonfuls in boiling lard ; serye with sauce. 

APPLE FRITTERS— No. 2. 

Make a batter in proportion of one cup of sweet milk to two 
cups flour, a heaping tea-spoon baking powder, two eggs 
beaten separately, one table-spoon sugar, and a salt-spoon salt; 
heat the milk a little more than milk-warm, add slowly to the 
beaten yolks and sugar, then add flour and whites of eggs, stir 
all together, and throw in thin slices of good sour apples, clip- 
ping the batter up over them ; drop in boiling lard in large 
spoonfuls with piece of apple in each, and fry to a light brown. 
Serve with maple syrup or a nice syrup made of sugar. 

CLAM FRITTERS. 

Take raw clams, chopped fine, and make a batter with juice, 
an equal quantity of sweet milk, four eggs to each pint of 
liquid, and flour sufficient to stiffen; fry like other fritters. 



88 



Breakfast and Tea Cakes. 



CORN FRITTERS — Mrs. Robert Saltsman. 

One dozen ears corn, six eggs, four table-spoons cream ; sea- 
son with salt and pepper ; drop in hot lard ; fry until brown. 

RICE PUFFS. 

To one pint of rice flour add tea-spoon salt, one pint boiling 
water, four eggs beaten separately, then stir well together; 
spoonful butter; drop batter in hot lard ; fry brown. 

CORN OYSTERS. 

Mix well together one quart grated sweet corn, two tea-cups 
sweet milk, one tea-cup flour, one tea-spoon butter, two eggs 
well beaten; season with pepper and salt, and fry in butter 
like griddle cakes. 

CUCUMBER FRITTERS. 

Peel four large cucumbers, cut and cook in a sauce-pan with 
just a little water; mash and season well with salt and pepper, 
add two beaten eggs and flour to make a thick batter; put a 
table-spoon of lard in a skillet, make hot, and fry in little 
cakes. 

CREAM FRITTERS. 

One and a half pints flour, one pint milk, six well-beaten 
eggs, one-half nutmeg, two tea-spoons salt, one pint cream; 
stir the whole enough to mix the cream ; fry in small cakes. 

SNOW FRITTERS. 

Stir together milk, flour, and a little salt, and make a rather 
thick batter; add new-fallen snow in the proportion of a tea- 
cup to a pint of milk; have the fat hot before stirring in the 
snow, and drop the batter into it with a spoon, or bake like 
pan-cakes on a hot griddle. 

MUFFINS. 

Mix one tea-spoon of baking-powder and a little salt into 
one pint of flour; add to the beaten yolks of two eggs one tea- 
cup of sweet milk or cream, a piece of butter (melted) half 



Breakfast and Tea Cakes. 



80 



the size of an egg, the flour with baking-powder and salt 
mixed, and the well-beaten whites of the two eggs. Beat well, 
bake immediately in gem pans in a hot oven, and take out and 
send to the table immediately. 

GRAHAM MUFFINS. 

Two cups of sour milk, two table-spoons brown sugar, a lit- 
tle salt, one tea-spoon soda, sufficient Graham flour to make 
moderately stiff. If not convenient to use sour milk, use 
sweet, adding cream of tartar. 

POCKET-BOOKS — M rs. A. <7. Foster. 

Warm one quart new milk, add one cup butter or lard, four 
table-spoons sugar, and two well beaten eggs; stir in flour 
enough to make a moderately stiff sponge, add a small cup of 
yeast, and set in a warm place to rise, which will take three 
or four hours; then mix in flour enough to make a soft dough 
and let rise again. When well risen, dissolve a lump of soda 
size of a bean in a spoon of milk, work it into the dough and 
roll into sheets one-half inch in thickness; spread with thin 
layer of butter, cut into squares, and fold over, pocket-book 
shape; put on tins or in pans to rise for a little while, when 
they will be fit for the oven. In summer the sponge can be 
made up in the morning, and rise in time to make for tea. 
In cool weather it is best to set it over night. Good. 

FLANNEL ROLLS — Mrs Dobbins, 

One cup of flour, one cup of milk, one egg well beaten. This 
makes fine rolls; put in cup quarter inch deep; bake three- 
quarters of an hour. 

FRENCH ROLLS 

Peel six common-sized, meaty potatoes, boil in two quarts 
of water, press and drain both potatoes and water through a 
colander; when cool enough so as not to scald, add flour to 
make a thick batter,, beat well, and when lukewarm, add one- 
half cup potato yeast. Make this sponge early in the morn- 

13 



90 



Breakfast and Tea Cakes, 



ing, and when light turn into a bread-pan, add a tea-spoon 
salt, half cup lard, and flour enough to make a soft dough: 
mix up, and set in a warm, even temperature; when risen, 
knead down and place again to rise, repeating this process five 
or six times; cut in small pieces and mould on the bread- 
board in rolls about one inch thick by five long; roll in melted 
butter or sweet lard, and put in well- greased baking-pans 
(nine inches long by five wide and two and a half in depth 
makes a convenient sized pan. which holds fifteen of these 
rolls; or, if twice the width, put in two rows); press the rolls 
closely together, so that they will only be about half an inch 
in width. Let rise a short time and bake twenty minutes in 
a hot oven; if the top browns too rapidly cover with paper. 
These rolls, if properfy made, are very white, light and tender. 

Or, make rolls larger, and just before putting them in the 
oven, cut deeply across each one with a sharp knife. This 
will make the cleft roll, so famous among French cooks. 

MINNESOTA BOLLS. 

Rub one-half table-spoon of lard into one quart of flour, 
make a well in the middle, put in one-half cup of baker's 
yeast — or one cup of home-made — two tea-spoons sugar, one- 
half pint cold boiled milk; do not stir, but let stand over 
night; in the morning knead well, after dinner knead again, 
cut out, put in pans, and let rise until tea time. Bake in a 
quick oven. 

PARKER HOUSE ROLLS. No. 1. — Mrs. K. 

Take two quarts flour and rub in a table-spoon of lard; one 
pint cold boiled milk, half cup sugar, half cup yeast. Make a 
hole in centre of the flour and put the liquid in; let it stand 
over night. In the morning knead it and let it rise till noon, 
then knead again. Make into long, narrow rolls and let them 
stand till tea time, then bake. 



Breakfast and Tea Cakes. 



91 



PARKER HOUSE ROLLS — No. 2. 

At night take two quarts of flour, rub in two table-spoons- 
ful of lard; make a hole in the middle and put in one pint of 
cold boiled milk, one-half cup of yeast, three table-spoonsful 
of sugar, and a little salt. Let this stand until morning with- 
out mixing; then beat it hard and let it stand until noon. 
Then roll out and cut round, spread on a little butter and fold 
over, put in the pan and let stand until ready to bake. 

WEDDING SANDWICH ROLLS. — Mrs. John S, Sherley, 

Bradford. 

Late in the evening make a rather stiff potato sponge, and 
in the morning mix in as much flour as will make a soft 
dough, knead well and place to rise when sufficiently light 
knead down again, repeating the operation two or three times, 
remembering not to let the dough become sour by rising too 
light; mould into common-sized loaves, place in your dripping 
pan to rise, and bake very carefully, so as to secure the very 
lightest brown crust possible. On taking out of the oven roll 
in a cloth tightly wrung out of water, with a large bread 
blanket folded and wrapped around all. Let cool three or 
four hours, cut lengthwise of the loaf (not using the outside 
piece), first spreading lightly with good sweet butter, then 
cutting in slices not more than a quarter of an inch, or 
just as thin as possible, using for this purpose a very thin, 
sharp knife; lay on cold boiled ham cut in very thin shavings 
(no matter if in small pieces), roll up very slowly and care- 
fully, and place where it will not unroll. Treat each sand- 
wich in the same manner, always spreading the bread with 
butter before cutting. If by chance the bread is baked with 
too hard a crust, cut off a thin shaving of the brownest part 
very smoothly before making into sandwiches. These sand- 
wiches are truly delicious if properly made, but they require 
great care, experience, and good judgment. Served on an 
oblong platter, piled in pyramid style, row upon row, they 
resemble nicely roiled dinner napkins. They must be made 
and served the same day. 



92 



Breakfast and Tea Cakes. 



RUSK.— No. 1. 

Two tea-cups raised dough, one tea-cup sugar, half cup but- 
ter, two well-beaten eggs, flour enough to make a stiff dough; 
set to rise, and when light mould into high biscuit, and let 
rise again ; sift sugar and cinnamon over the top, and place 
in oven. 

RUSK. — No. 2. 

One pint milk, three eggs, one cup butter, one cup sugar, 
and one coffee-cup potato yeast; thicken with flour and sponge 
over night ; in the morning stir clown, let rise, and stir down 
again: when it rises make into a loaf, and let rise again: then 
roll out like soda biscuit, cut and put in pans, and, when light, 
bake carefully- Or, when baking take four cups dough, one- 
half cup butter, one cup sugar, three eggs; mix thoroughly, 
adding enough flour to mould easily; let rise, make into rather 
high and narrow biscuit, let rise again, rub the • tops with a 
little sugar and water, then sprinkle over them dry sugar. 
Bake twenty minutes. 

OHIO WAFFLES. 

Four eggs beaten separately, one quart of sweet milk, one- 
fourth pound of butter, a little salt, flour to make a not very 
thick batter; heat and butter the irons well, and bake very 
quickly. If for tea, grate on a little sugar and nutmeg, or cin- 
namon ; if for breakfast, only butter. 

QUICK WAFFLES. 

Two pints sweet milk, one cup of butter (melted), sifted 
flour to make a soft batter; add the well-beaten yolks of six 
eggs, then the beaten whites, and lastly (just before baking), 
four tea-spoons baking powder, beating very hard and fast for 
a few minutes. These are very good with four or five eggs, 
but much better with more. 

RAISED WAFFLES. 
One quart of flour, one pint of sweet, lukewarm milk, two 
eggs, a table-spoon of melted butter, tea-spoon of salt half tea- 
cup of good yeast. 



Breakfast and Tea Cakes. 



93 



RICE WAFFLES. 
Boil half a pint of rice and let it get cold; mix with it one- 
fourth pound of butter and a little salt. Sift in it one and a 
half pints of flour, beat five eggs separately, stir the yolks 
together with one quart of milk, add whites beaten to a stiff 
froth, beat hard, and bake at once in waffle-irons. 

VANITIES. — Mrs. Scott 

Beat two eggs, stir in a pinch of salt and a half tea-spoon of 
rose-water, add sifted flour till just thick enough to roll out, 
cut with a cake-cutter , and fry quickly in hot lard. Sift pow- 
dered sugar on them while hot, and when cool put a tea-spoon 
of jelly in the center of each one. Nice for tea or dessert, 

FRIED MUSH. 
A delicious breakfast relish is made by slicing cold mush 
thin and frying in a little hot lard. Or, dip in beaten eggs, 
salted to taste, then in bread or cracker crumbs, and drop in 
hot lard, like dough-nuts. 

JOHNNY CAKE. 
Three cupfuls of sour milk, two eggs beaten light, half cup- 
ful of melted butter or fryings, a table-spoonful of sugar, one 
teaspoonful of soda dissolved in the milk, teaspoonful of salt; 
mix all together with sufficient oat meal to make a thin batter. 
Bake on a griddle, 

ROLLED PANCAKES. 
Beat six eggs separately; stir the yolks into one quart of 
warm milk with a table-spoonful of melted butter and a tea- 
spoonful of salt; add sufficient flour to make a thin batter; 
then sprinkle in one tea-spoonful of yeast powder, and stir in 
the whites of the eggs; put a frying-pan on the fire; when it 
is hot, grease with a spoonful of lard; pour in a cupful of bat- 
ter, fry to a light brown, and turn carefully, so as not to break 
the cake; when brown on both sides, lift out and spread with 
strawberry jam or an} 7 kind of jam or marmalade you have; 
roll up nicely and lay them on a plate; sprinkle with pulver- 
ized sugar; send to the table hot, and serve with or without 
cream. 



94 



Cakes. 



CAKES. 



In baking cakes it is important to thoroughly grease the 
tins — to make an empty one ready, thoroughly grease and rub 
with a coarse towel, taking care that the tin is free from any 
small particles of cake, grease again and fill, thus obviating 
the necessity of washing every time they are filled. If jelly is 
used to spread between the layers, it is a good plan to beat it 
smoothly and spread it before the cakes are quite cool In 
" building," an inverted jelly tin furnishes a perfectly level 
surface on which to lay and spread the cake, and it ma} r be 
allowed to remain on it until perfectly cold, when it should be 
set away in a tin cake box, in a cool place. 

To blanch almonds, pour boiling water over them, let stand 
a moment, drain, throw them into cold water, slip off the skins, 
and pound. 

ALMOND CAKE. — Mrs. G. W. Bone, Buffalo. 



2 cups sugar, 
1 cup butter, 
1 cup milk, 

Eggs beaten separately. 



3 cups flour. 
6 eggs, 

3 tea-spoons baking powder. 



ICING FOR ALMOND CAKE. 

One cup sweet cream beaten stiff; 1 cup of sugar stirred in, 

ALMOND CAKE LOAF. — Mrs, B. W. Flower, Philadelphia. 

1 cup butter, 4 eggs, beaten separate, 

2 cups sugar, I tea-spoon soda, . 

3 cups flour, -J pound citron, 

1 cup sour cream, 1 pound unshelled almonds. 

Shell, blanch and chop the almonds fine. Roll citron and 
almonds in flour. 



Cakes. 



95 



, APPLE FRUIT CAKE. 

One cup butter, two of sugar, one of milk, two eggs, tea- 
spoon soda, three and a half cups flour, two of raisius, three of 
dried apples soaked over night and then chopped fine and 
stewed two hours in two cups molasses: beat butter and sugar 
to a cream, add milk in which dissolve soda, then the beaten 
eggs and flour, and lastly the raisins and apples well stirred 
in ; pour in pan and bake an hour and a half. 

ANGELS' FOOD. 

One-half tumbler granulated sugar, one tumbler of sifted 
flour, one tea-spoon cream of tartar, one tea-spoon vaniila; sift 
the flour four times, then add the cream of tartar and sift 
again, but have the right measure before adding the cream of 
tartar; sift sugar and measure; beat the whites of eleven eggs 
to a stiff froth, then add the sugar lightly, a little at a time, 
then the flour the same way, then the vanilla; do not stop 
beating until you put in the pan to bake. Bake forty minutes 
in a moderate oven, not opening the door for the first fifteen 
minutes; try, and if not done, let stand a few moments longer. 
The tumbler must hold two and one-quarter gills. 

Icing. — Whites of two eggs, two tea-cups of sugar; boil the 
sugar with just enough water to moisten it; pour boiling hot, 
very slowly over the beaten eggs; dissolve a small half tea- 
spoonful of citric acid in a table-spoonful of water and put in 
enough of it to make a pleasant flavor. 

ANGELS' FOOD- No. 2.— Mrs. Jno. M. Clark, Meadville. 

Whites of 11 eggs, f lb. granulated sugar, 5 ounces sifted 
flour, 1 tea-spoonful cream of tartar, 1 tea-spoonful vanilla. 
Beat the whites very stiff; add the sugar, then the flour 
gently; sift the flour four times, then measure, add the cream 
of tartar and sift again; vanilla last; keep beating till you 
put in the pan. Bake forty minutes in a moderate oven. 
Do not grease the pan. When done turn upside down to cool, 
then take from the pan and ice. 

Don't breathe or talk while making or baking. 



96 



Cakes. 



ANGELS' FOOD — No. 3.— Mrs. F. F. Adams. 



Whites 10 eggs beaten, 
1 cup flour, 

1 tea-spoon cream tartar. 



1 cup sugar, 
Sift together three times. 



Mix in eggs and vanilla. 

BLACK CAKE. — Mrs. Cannon, Danville. 
One pound butter, one of brown sugar, one of flour, one of 
raisins, one of currants, half pound citron, table-spoon each 
cinnamon, allspice and cloves, ten eggs the whites and yolks 
beaten separately, three tea-spoons baking powder; add just 
before baking a wine-glassful brandy or third of a cup good 
molasses; seed raisins, chop citron fine, and wash and dry the 
currants; mix butter and sugar, add the eggs, and lastly the 
flour in which the fruit, spices and baking powder have been 
well mixed. Bake in a six-quart pan four hours. 

BOILED FROSTING. — Mrs. F. F. Adams. 
One cup of granulated sugar, two table-spoons of water, two 



Whites of twelve eggs, three cups sugar, small cup butter, a 
cup sweet milk, four small cups flour, half cup corn starch, 
two tea-spoons baking powder, lemon to taste. Adding a cup 
of citron sliced thin and dusted with flour, makes a beautiful 
citron cake. 



One cup butter, two of sugar, one of milk, five eggs, leaving 
out the whites of three, four cups sifted flour, two tea-spoons 
baking powder; bake in three layers in deep jelly-tins. For 
icing, take whites of three eggs beaten stiff, one and a half 
cups powdered sugar, six table-spoous grated chocolate, two 
tea-spoons vanilla. 



The whites of eight eggs, two cups sugai*, one of butter, 
three full cups flour, one of sweet milk, three tea-spoons bak- 



eggs. 



BRIDE'S CAKE. 



CHOCOLATE CAKE. 



CHOCOLATE CAKE— DELICIOUS. 



Cakes 



ing powder; beat the butter to a cream, stir in the sugar, and 
beat until light, add the milk, then the flour and beaten 
whites. When well beaten divide into two equal parts, and 
into half grate a cake of sweet chocolate. Bake in layers, 
spread with custard, and alternate the white and dark cakes, 
For custard for the cake, add a table-spoon of butter to one 
pint of milk, and let it come to a boil; stir in two eggs beaten 
with one cup of sugar, add two tea-spoons corn starch dis- 
solved in a little milk, 



CHOCOLATE CUSTAED CAKE, 



2 cups flour. 

cups sugar, 
\ cup butter. 



4- cup milk, 

1^ tea-spoons baking powder. 
Whites of 6 eggs. 



CINNAMON SNAPS. 

2 cups molasses, § cup butter, 

1 cup brown sugar. 1 table-spoon cinnamon. 

Pour into a tin pan and boil until they thicken a little. Stir 
in by degrees a good handful of sifted flour. After this is 
heated well add a heaping teaspoon soda dissolved in a little 
tepid water: mix thoroughly before taking from stove, then 
add flour enough to make a stiff dough; roll very thin, cut the 
cakes in shape and bake in a quick oven. 



CINNAMON SNAPS— No, 2, 

1 cup sugar, 1 egg, 

\ cup butter. 2 cups flour, 

2 table-spoons cinnamon. 



CINNAMON CAKE. 

When yeast bread is ready to knead from the sponge, knead 
and roll out three-fourths of an inch thick, put thin slices of 
butter on the top. sprinkle with rinnamou and then with 
sugar, let rise well and bake, 

13 



98 



Cakes. 



CITRON CAKE. — Mrs, Jno> M.. Clark, Meadville. 

\ cup butter, 4 eggs, leave 1 white for icing, 

2 cups sugar, 1 cup sweet milk, 

3 cups flour, 2 tea-spoons baking powder, 
1 quarter of citron sliced thin. 



CLOVE SNAPS. 

2 cups brown sugar, 3 eggs, 

1 cup butter, 1 tea-spoon cloves. 

Cut in squares and bake. 



COCOANUT CAKE. 

1 egg, If cups flour, 

1 cup sugar, 1 tea-spoon cream tartar, 

1 table-spoon butter, \ tea-spoon soda, 

§ cup sweet milk. 

Cake should be split open, frosted, and cocoanut sprinkled 
on the frosting. 

COFFEE CAKE. 

1 cup brown sugar, 1 cup molasses, 

-J cup butter, 1 cup strong coffee, 

1 egg, or yolks of two, 4 even cups flour, 

1 heaping tea-spoon soda in 1 table-spoon cinnamon, 
the flour, 1 tea-spoon cloves, 

2 pounds raisins, ^ pound citron. 

Soften the butter, beat with the sugar, add the egg, spices, 
molasses and coffee, then the flour, and lastly, the fruit, 
dredged with a little flour. Bake one hour in moderate oven, 
or make in two small loaves which will bake in a short time. 



COFFEE CAKE— No. 2. 

2 cups brown sugar, 1 cup butter, 

1 cup molasses, 1 cup strong coffee as prepared 

4 eggs, for the table, 

1 tea-spoon saleratus, 2 tea-spoons cinnamon, 

2 tea-spoons cloves, 1 tea-spoon grated nutmeg, 
1 pound raisins, 1 pound currants, 

4 cups flour= 



Cakes. 



99 



COOKIES.— Mrs. Lewis, of Ashtabula. 

2 cups sugar, 1 cup butter, 

2 eggs, 4 table-spoons sour milk or 

1 tea-spoon soda, cream. 

If 3 t ou like you can put in caraway seeds, which will make 
them still nicer. 

COOKIES — No. 2.— Mrs. Teel. 

1 cup molasses, \ cup brown sugar, 

cup sour milk, 1 cup butter, 

1 tea-spoon soda, 1 tea-spoon ginger. 

COOKIES — No. 3. 

2 cups sugar, 1 cup butter, 

3 eggs, 3 tea-spoons baking powder, 
1 table-spoon sweet milk, Nutmeg. 

CORN STARCH CAKE. 

1 cup sugar, -J cup butter, 

1^ cups flour, § cup sweet milk, 

\ cup corn starch, 2 tea-spoons baking powder. 

CORN STARCH CAKE— No. 2.— Mrs. W. Price. 

2 cups pulverized sugar, f cup butter, 

1 cup corn starch dissolved in 2 cups flour, 

a cup of sweet milk, Whites of 7 eggs, 

2 tea-spoons cream tartar, 1 tea-spoon soda. 

Mix the soda and flour thoroughly, cream the butter and 
sugar, add starch and milk, then add the whites and flour 
gradually until all is used. Flavor with lemon or rose. 

CRULLERS. — Mrs. F. F. Adams. 

6 eggs, 12 table-spoons sugar, 

6 table-spoons butter, I nutmeg. 

CRULLERS— No. 2, 

3 eggs, 3 table-spoons sugar, 
3 table-spoons lard, 1 table-spoon soda, 
Milk. 



100 



Cakes 



CUP CAKE. 

3 cups sugar, 1 cup butter, 

6 cups flour, § pint sour cream, 

7 eggs, keep 2 whites for icing, 1 tea-spoon soda in the cream, 
1 tea-spoon soda in the flour, 1 tea-spoon cream tartar, 

1 tea-spoon lemon or vanilla. 

Bake in pans one inch deep, and when done spread one with 
icing and lay the other on top of it, allowing two layers for 
each cake. 



CUSTARD CAKE.— Mrs. B. F. Sloan. 

1 cup sugar, 1-J cups flour, 

3 tea- spoons baking powder, 2 eggs in cup of milk or cream. 
Thicken with flour; flavor with lemon, 



DELICATE CAKE. — Mrs. Samuel Bacon. 

Whites of 6 eggs, ^ cup butter, 

| cup milk, 2 cups sugar, 

3 cups flour, 2 tea-spoons baking powder, 

A little salt. 



GOLD CAKE. — Mrs. Bacon. 

4 cups flour, 2 cups sugar, 

1 cup butter, 1 cup milk, 

4 tea-spoons baking powder, Yolks of 8 eggs, 



DELICATE CAKE^-No. 

3-J cups flour, 
1 cup butter, 
Whites of 8 eggs, 



2.— Mrs. Joseph Mc Carter. 

2 cups sugar, 

1 cup milk, 

2 tea-spoons baking powder. 



DELICATE CAKE — No. 3.— Lottie Landon. 

3 cups flour, 2 cups sugar, 

J cup sweet milk, Whites of six eggs, 

| cup butter, 1 tea-spoon cream tartar, 
■J tea-spoon soda, 
Flavor with lemon. 



Cakes 



101 



FRUIT CAKE. 

Pour over one pound fat pork chopped fine one pint boiling 
water, two cups brown sugar, one of molasses, one table-spoon 
each of cloves and nutmeg, and two of cinnamon, two pounds 
raisins, fourth pound citron, half glass brandy, tea-spoon salt, 
three of baking powder, and seven cups of sifted flour. Bake 
slowly two and a half hours. 

DIMPLES. 

Whites of four eggs beaten to a stiff froth, one pound of 
fine sugar beaten as for icing. Drop on wet writing paper: 
sprinkle crushed almonds in centre of each ; flavor to taste. 
Bake in oven, 

DOUGHNUTS. — Mrs. F. F. Adams, 

1 quart flour. 1 cup sugar, 

1 egg, Butter size of a walnut. 

3 teaspoons baking powder. 

Rub the butter and baking powder in the flour, and wet it 
up with sweet milk as soft as you can roll it. Very nice, 

DOUGHNUTS— EXCELLEXT—Xo. 2.— Mrs. Win. Faulkner 

Boil a pint of new milk, and melt in it one-fourth pound of 
butter. Beat two eggs with a pound of sugar, and pour on 
them the boiling milk, stirring all the time; when it is nearly 
cold stir in a cup of yeast, a spoonful of salt, and flour enough 
to make a stiff batter : when this is very light, add one grated 
nutmeg and flour enough to make a soft dough; let it rise 
again till very light, roll out thin, cut in shape, and fry in hot 
lard. When fried dip in powdered sugar and cinnamon. 

DOUGHNUTS— No. 3 — Mrs W, F. Rindernecht. 

1 cup sugar, 1 cup sweet milk. 

1 egg, 1 table-spoon butt-er, 

1 tea-spoon cream tartar in the flour. 

Mould soft as possible and fry in hot lard. This measure 
makes enough for a large family. 



102 



Cakes. 



ELECTION CAKE — OLD HARTFORD. — Mrs. Hanford. 

5 pounds sifted flour, 2 pounds butter, 

2 pounds sugar, 3 gills distillery yeast or six of 

4 eggs, home-brewed, 

1 gill of wine, 1 gill of brandy, 

1 quart sweet milk, \ ounce nutmeg, 

2 pounds raisins, 1 pound citron. 

Rub the butter and flour together very fine, add half the 
sugar, then the yeast and half the milk (hot in winter, blood- 
warm in summer), then add the eggs, then remainder of the 
milk, and the wine; beat well and let rise in a warm place all 
night; in the morning beat a long time, adding brandy, sugar, 
spice, and fruit well floured, and allow to rise again very light, 
after which put in cake-pans and let rise ten or fifteen min- 
utes ; have the oven about as hot as for bread. This cake will 
keep any length of time. 

ELECTION CAKE— SALEM. 

4 pounds flour, 1-J pounds sugar, 

\ pound butter, 4 eggs, 

1 pint yeast, and spice. 
One hundred years old. 

FEATHER CAKE. 

\ cup butter, 3 cups flour, 

2 cups sugar, 1 cup milk, 

3 eggs, A little grated lemon, 

2 tea-spoons baking powder. 

FEATHER CAKE— No. 2— Mrs. 31. B. Lowry. 

\ cup butter, 2 cups sugar, 

3 eggs, whites and yolks beaten 1 cup sweet milk, 

separately, 3 cups flour, 

3 small tea-spoons of baking powder. Juice of one lemon. 

This makes two sheets. 

Nice used as a cottage pudding for dessert. 

Sauce for this Pudding. — One cup sugar, half cup butter, 
one egg. Beat these well together, and pour on a large coffee 
cup of boiling milk. If you use lemon in the cake, use one in 
the sauce; it should be made just at the time you want to send 
it to the table, so that it may be foaming. 



Cakes. 



103 



FIG CAKE. 

A large cup butter, two and a half of sugar, oue of sweet 
milk, three pints flour with three tea spoons baking powder, 
whites of sixteen eggs, a pound and a quarter of figs well 
floured and cut in strips" like citron; no flavoring. 

FIG CAKE— No. 2.— Mrs. Fisk, Ashtabula. 

Silver Part. — Two cups sugar, two-thirds cup butter, not 
quite two-thirds cup sweet milk, whites of eight eggs, three 
heaping tea-spoons baking powder thoroughly sifted with 
three cups flour; stir sugar and butter to a cream, add milk 
and flour, and last white of eggs. 

Gold Part. — One cup sugar, three-fourths cup butter, half 
cup sweet milk, one and a half tea-spoons baking powder 
sifted in a little more than one and a half cups flour, yolks of 
seven eggs thoroughly beaten, and one whole egg, one tea- 
spoon allspice, and cinnamon until you can taste it. Bake the 
white in two long pie-tins. Put half the gold in a pie-tin, and 
lay on one pound halved figs (previously sifted over with 
flour), so that they will just touch each other, put on the rest 
of the gold and bake. Put the cakes together with frostiug 
while warm, the gold between the white ones, and cover with 
frosting. 

FIG CAKE— No. 3. 

2 cups sugar, \ cup butter, 

3 cups flour, 1 cup cold water, 

Whites of 6 eggs, 3 tea-spoons baking powder. 

Bake in layers. 
Filling. — 

1 cup raisins, 1 cup figs, 

f cup sugar, . White of one egg. 

Beat all together and place between the layers. 

FRENCH CREAM CAKE. — M iss H. Ball 

3 eggs, 1 tea- cup granulated sugar. 

\\ cups flour, 2 table-spoons cold water, 

1 tea-spoon baking powder. 



104 



Cake 5. 



This is enough for two cakes baked in pie-pans, to be split 
while warm, spreading the hot custard between them, or for 
four cakes baked in jelly-pans, with the hot custard spread 
between them, the latter being the preferable plan. For cus- 
tard, boil nearly one pint sweet milk, mix two table-spoons 
corn starch with a half tea-cup sweet milk, add two well 
beaten eggs; when milk has boiled add nearly a tea-cup sugar 
and stir in slowly the corn starch and eggs; add a half tea- 
cup butter stirred until dissolved, flavor with one tea-spoon 
vanilla, and spread between cakes while hot. This cake can 
be used as a pudding by pouring over each piece a spoonful 
of the custard that is left. 

FRUIT CAKE— No. 1.— Mrs. John Shirley. Bradford. Pa. 

1 pound flour, 1-J pounds brown sugar, 

1 pound butter, 2 pounds currants. 

2 pounds raisins, \ pound figs, 

^ pound dates, \ pound citron, 

10 eggs beaten separately. 1 table-spoon cinnamon. 

1 tea-spoon mace, 1 tea-spoon cloves. 

1 nutmeg, 2 glasses brandy. 

\ pound almonds. 

FRUIT CAKE — No. 2.— Mrs. Joseph 31c Carter. 

3 pounds raisins, 6 eggs, 

1 pound currants, \ pound citron. 

\ pound butter, -J pound flour. 

-J pound brown sugar, 1 tea-spoon cinnamon. 

1 tea-spoon cloves, 1 nutmeg, 

J pint wine. \ pint brand}-. 

\ tea-cup molasses. 

Rub butter and sugar together, then yolks and part of flour, 
then whites with rest of the flour, wine and brandy last : bake 
four hours. 

FRUIT CAKE— No. 3. 

1 pound flour, 1 pound butter. 

1 pound white sugar, 12 egg-. 

1 large glass brandy. 1 glass rose water, 

1 pound citron. 2 pounds raisins. 

2 table-spoons cloves and cin- 2 pounds currants, 
namon. 2 nutmegs. 



Cakes. 



105 



FRUIT CAKE WITHOUT EGGS. 

2 pounds flour, If pounds sugar, 

1 pint milk, -J pound butter, 

4 tea-spoonful salt, \ tea-spoon soda dissolved in 

1 nutmeg, a little hot water, 

1 pound raisins, 1 glass brandy. 

This makes three loaves. Warm the milk, add to it the 
salt; work the sugar and butter to a cream, add the milk, then 
the flour, then the soda, lastly spice and fruit. 

FRUIT TART. 

1-J cups sugar, \ cup butter, 

\ cup molasses, 3 eggs, 

\ tea-spoon soda, 1 cup raisins, 

\ cup currants, 2 cups flour, 

Citron, Spice. 

FRUIT CAKE — TEMPERANCE, 

Most ladies think fruit cake incomplete without wine or 
brandy, but it can be made equally good on strictly temper- 
ance principles, by substituting one-third cup of molasses for 
a wine-glass of brandy. To facilitate the operation of seeding 
raisins, pour boiling water on a few at a time. This will not 
injure the fruit or cake. To seed, clip with the scissors or cut 
with a sharp knife. Do not chop too fine; if for light fruit 
cake, seeding is all that is necessary. Slice the citron thin, 
and do not have the pieces too large, or they will cause the 
cake to break apart in cutting. 

GINGER SNAPS — No. l.—Mrs. Kimble. 

^ pound sugar, \ pound butter, 

\ pound sifted flour, 1 pint molasses, 

2 table-spoons ginger, 1 tea-spoon cloves, 

1 tea-spoon cinnamon, 1 tea-spoon soda. 

GINGER SNAPS — No. 2. 

2 cups molasses, 1 cup lard, 

1 table-spoon soda, 1 table-spoon ginger. 

Flour to roll stiff. 

14 



106 



Cakes. 



SOFT GINGER SNAPS. 

\ cup butter, \ cup lard, 

1 cup sugar, 1 cup molasses, 

1 table-spoon soda, 1-J table-spoons ginger. 

Dissolve the soda in half a cup of water. 

ALUM GINGERBREAD, — Mrs. Baker 

One pint molasses, tea-cup melted lard, table-spoon ginger, 
table-spoon salt, tea-cup boiling water; in half the water dis- 
solve table-spoon pulverized alum, and in the other half a 
heaping table-spoon soda; stir in just flour enough to knead, 
roll about half inch thick, cut in oblong cards, and bake in a 
tolerably quick oven. 

SOFT GINGERBREAD. 

Three pints flour with one cup lard well mixed through it, 
one tea-spoon salt, one tea-spoon ginger; beat two eggs, add 
one pint molasses, one cup brown sugar, one and a half tea 
spoons soda dissolved in water, stirred in half a pint sour 
milk or buttermilk thoroughly; add all to flour; mix well and 
bake in good oven, Put cake in sponge cake pans. 

SOFT GINGERBREAD WITHOUT EGGS. 

Six cups flour, three cups molasses, one or two cups butter, 
one table-spoon ful ground ginger, and three tea-spoons sal- 
eratus dissolved in a cup of milk. Beat it well and bake in a 
quick oven in square tin pans. One cup of butter is sufficient 
but the additional cup is a great improvement. 

SPONGE GINGERBREAD.— Very Old. 

1 cup sour milk, 1 cup Orleans molasses, 

•J cup butter, 2 eggs 

1 tea-spoon soda, 1 table-spoon ginger. 

Flour to make as thick as pound cake. 

Put the butter, molasses and ginger together, make them 
quite warm$ add the milk, flour, eggs and soda, and bake as 
soon as possible, 



CdkcS. 



lo: 



GINGER DROPS.— Mrs. Joseph McCarter. 

2 eggs, 1 cup sugar, 

1 cup molasses, 1 cup butter and lard mixed, 

1 cup sour milk, 1 small table-spoon soda, 

Flour enough to drop and no more, 

GINGER DROP CAKES, 

3 eggs, 1 cup lard, 

1 cup baking molasses, 1 cup brown sugar., 

I large table-spoon ginger, 1 table-spoon soda dissolved in 

5 cups unsifted flour, a cup of boiling water. 

Drop table-spoons of this mixture into a slightly-greased 
dripping-pan, about three inches apart. 

GOLDEN CREAM CAKE. — Mim Graves, 

Cream one cup sugar and one-fourth cup butter, add half 
cup sweet milk, the well-beaten whites of three eggs, one and 
a half cups flour with half a tea-spoon soda and a tea-spoon 
cream tartar sifted with it; bake in three deep jelly-tins. 

GROOM'g CAKE, 

10 eggs beaten separately, 1 pound butter, 

1 pound white sugar, 1 pound flour, 

2 pounds almonds, blanched 1 pound seeded raisins^ 
and chopped fine. -J pound citron shaved fine. 
Beat butter to a cream, add sugar gradually, then the weli- 

beaten yolks; stir all till very light, and add the chopped 
almonds : beat the whites stiff and add gently with the flour ; 
cake a little more flour and sprinkle over the raisins and citron, 
then put in the cake-pan, first a layer of cake batter, then a 
layer of raisins and citron, then cake, and so on till ail is used, 
finishing off with a layer of cake. Bake in a moderate oven 
two hours. 

HARD TIMES CAKE, 

\ cup butter, 2 cups sugar, 

1 cup sour cream, 3 cups flour. 

3 eggs, -J- tea-spoon soda. 
Bake in layers and spread with jelly. 



m 



Cakes 



HARD-MONEY CAKE, 

Gold Part— 

Yolks of 8 eggs, Scant cup of butter. 

2 cups sugar, 4 cups flour, 

1 cup sour milk, 1 tea-spoon soda 3 

1 table-spoon corn starch. 
Flavor with lemon and vanilla. 
Silver Part, — 

2 cups sugar, I cup butter, 

4 cups (scant) flour. 1 cup sour milk. 

1 tea-spoon soda, 1 table-spoon corn starch. 

Whites of 8 eggs.. 

Flavor with almond or peach. Put in pan. alternately, one 

spoonful of gold and one of silver 



HICKORY NUT JUMBLES. — Mrs. Morris, 

\ pound butter, \ pound sugar, 

\ pound flour, ■ 2 eggs. 

1 cup nuts. 

Drop off a spoon. 

HICKORY NUT JUMBLES— No. 2.— Mary Hartar. 

\ pound butter. pound sugar. 

\ pound flour, 2 eggs, 

1 cup nut kernels. 
Drop off a spoon, 

IMPERIAL CAKE. — Mrs. W. Bennett. 

One pound butter and one of sugar beaten to a cream, one 
pound flour, the grated rind and juice of a lemon, nine eggs, 
one and a quarter pounds almonds before they are cracked,, 
half pound citron, half pound raisins: beat the yoUks light- 
add sugar and butter, then the whites beaten to a stiff froth, 
and the flour, reserving a part for the fruit, and, lastly, the 
nuts blanched, cut fine and mixed with fruit and the rest of 
the flour. This is very delicious, and will keep for months. 



Cakes., 



109 



IMPERIUM CAKE.— Mrs. Kepler 

1 pound butter, 1 pound granulated sugar, 

1 pound butter, creamed, 10 eggs beaten separately 

1 wineglass brandy or whiskey, 2 pounds raisins seeded, 

1 pound citron, 1 tea-spoon baking powder. 

IMPERIAL CAKE.— Mrs. M. B. Loicry, 

1 pound butter, creamed, 1 pound sugar, 

1 pound flour, 3 pounds whole blanched al- 

2 pounds seeded raisins, monds, 
1 pound citron, 12 eggs, 
1 glass brandy, 

A little cloves, mustard and cinnamon. 

ICE CREAM CAKE. — Mrs. Lambing, Boston, 

Make good sponge-cake, bake half an inch thick in jelly- 
pans, and let them get perfectly cold; take a pint thickest 
sweet cream, beat until it looks like ice cream, make very- 
sweet, and flavor with vanilla; blanch and chop a pound of 
almonds, stir into cream and put very thick between layers. 
This is the queen of all cakes. 

JUMBLES. — Hattie Webb, 

1 cup butter, 2 cups sugar, 

1 cup sour milk, 5 eggs, 

3 tea-spoons baking powder, \ tea-spoon saleratus, 
Not quite a quart of flour, 

Dissolve the saleratus in milk; mix baking powder in flour. 

LADY CAKE, — Mrs, Teel 

2 cups sugar, 1 cup butter, 

3J cups flour, 1 cup sweet milk, 

Whites of 6 eggs, 3 tea-spoons baking powder, 

LADY CAKE (LOAF),— Mrs. Teel 

1 pound flour, 1 pound sugar, 

1 ounce butter, Whites of 17 eggs, 

3 tea-spoons baking powder, 2 table-spoons milk, 

1 tea-spoon bitter almond, ' 2 table-spoons alcohol, 
1 tea-spoon rose water. 



-110 



Cakes. 



LADY'S FINGERS, —Mrs. Marsh, Toledo. 

One and one-eighth pounds of flour, one of powdered sugar, 
ten eggs; beat eggs and sugar as light as for sponge-cake; 
sift in with flour one tea-spoon baking powder and stir slowly, 
Make a funnel-shaped bag of heavy ticking or strong brown 
paper; through the hole in the small end push a funnel-shaped 
tin tube, one-third inch in diameter at small end and provided 
with a flange at the other to prevent it slipping through; tie 
the small end of bag firmly around the tube, and you have a 
funnel-shaped sack with a firm nozzle projecting slightly from 
the small end. Into this bag pour the batter, over which 
gather up the bag tightly so that none will run out, press and 
run the dough out quickly through the tube into a pan lined 
with brown paper (not buttered), making each about a finger 
long, and about as thick as a lead pencil, being careful not to 
get them too wide. Sprinkle with granulated sugar, bake in 
a quick oven, and, when cool, wet the under side of the paper 
with a brush, remove and stick the fingers together back to 
back. The bag, when made of ticking, will be useful in mak- 
ing macaroons and other small cakes. 

LEMON CAKE.— JiVs. M. McFarland. 

1 cup butter, 3 cups sugar rubbed to eream ; 

1 cup sweet milk 5 4 cups flour : 

5 eggs well beaten separately, 2 tea-spoons baking powder. 
1 tea-spoon lemon extract or juice of one lemon. . 

LOAF CAKE,— Ji>s, Stration- 

Two cups sugar and one of butter beaten to a cream, three 
eggs, the whites beaten separately, three cups flour with one 
tea spoon cream tartar stirred in, yolks of the eggs stirred well 
with the sugar and butter: now add three cups more flour with 
one tea-spoon cream tartar, one cup sweet milk and the whites 
of the eggs, and then stir again; add one nutmeg, one pound 
raisins or currants dredged with flour, one tea- spoon soda dis- 
solved in four table-spoons of water. This makes two nice 
loaves, and is excellent. 



Cakes 



111 



MARBLE CAKE, — Mrs. D. Gillett. 



White Part- 
ly cups white sugar. 
\ cup milk, 

2 tea-spoons baking powder, 
Flavor to taste. 

Dark Part.— 
Yolks of 4 e^2f£, 
■J- cup butter, 
2| cups flour, 
1 tea-spoon cinnamon. 
|- tea-spoon black pepper, 



-| cup butter, 
2| cups flour, 
Whites of 4 eggs 
stiff froth. 



beaten to a : 



1-J cups brown sugar, 
4- cup milk, 

2 tea-spoons baking powder, 
1 tea-spoon allspice. 
J a nutmeg, 



Stir butter and sugar, add the milk, then the eggs, -and 
lastly the flour, in which the spices and baking powder have 
been well mixed; bake one hour/ Of course the white and 
dark parts are alternated, either- by putting in a spoonful of 
white, then of dark, or a layer of white and a layer of dark, 
being careful that the cake may be nicely "marbleizecL" 

MARBLE CAKE— No, % 



White Part.— 
Whites of 7 eggs, 
1 cup butter, 

4 heaping cups sifted flour, 
Flavor to taste, 
Dark Part.-— 
Yolks of 7 eggs, 
1 cup butter, 

4 heaping cups sifted flour, 
1 table-spoon allspice, 
1 tea-spoon soda. 

Put in pans a spoonful of white part and then a spoonful of 
dark, and so on. Bake an hour and a quarter, 



3 cups white sugar, 
1 cup sour milk, 
1 tea-spoon soda, 



3 cups brown sugar, 
1 cup sour milk, 
1 table-spoon cinnamon . 
1 table-spoon cloves, 



MARBLE CAKE—DELICIOUS. 

One cup butter rubbed to a cream, three cups white sugar 
rubbed into butter, four cups flour, three tea-spoons baking 
powder in flour, whites of eight eggs beaten light, one cup 
sweet milk. This makes a delicious cake to use for any pur- 
pose, either layer cake or solid, 



112 



Cakes, 



Dark Part, — One cup butter and 2 cups brown sugar 
rubbed together, one cup sour milk, one tea-spoon soda in 
milk, three eggs,, or the yolks left from the white part, one 
table-spoon cinnamon, one tea-spoon cloves, half tea-spoon 
allspice, one nutmeg, a little brandy. 

MARBLED CHOCOLATE CAKE. 

Make a batter as for white cake, take out one tea-cup, add 
to it five table-spoons grated chocolate, moisten with milk, and 
flavor with vanilla ; pour a layer of the white batter into the 
baking-pan. then drop the chocolate batter with a spoon in 
spots, and spread the remainder of the white batter over it. 

MODELINES. 

j'cup butter. 2 cups sugar, 

1 cup sweet milk, 5 eggs beaten separately. 

3 tea-spoons baking powder, 2 cups flour, 

\ tea-spoon rose water. \ tea-spoon bitter almond. 

\ cup corn starch. Vanilla in the icing. 

MOUNTAIN CAKE. 

1 cup butter. 3 cups sugar. 
3^ cups flour. 6 eggs, 

2 tea spoons baking powder, 1 cup sweet milk. 

NUT CAKE— No. L 

2 cups sugar, I 1 cup butter, 
1 cup milk, 5 eggs, 

1 cup raisins, 1 cup nuts. 

3 tea-spoons baking powder, 4 cups flour, 

NUT CAKE— No. 2. 

2 cups sugar, ^ cup butter, 

4 eggs, 3 cups flour, 

2 tea-spoons baking powder 1 cup sweet milk. 

mixed with the flour, 2 cups hickory nuts cut fine- 

Flavor with vanilla. 

Beat butter and sugar together, then add eggs well beaten, 
then the milk and flour: beat well. Add meats last. 



Cakes, 



IIS 



ORANGE CAKE. 



f cup butter 5 
1 cup milk, 
Yolks of 5 eggs, 

Bake in jelly-tins. 
Whites of three eggs beaten 

to a stiff froth, 
Sugar to consistency. 

Put this between the layers 



2 small cups sugar, 

3 tea-spoons baking powder, 
3 small cups flour. 

Juice and grated peel of one 
orange, 

with white frosting on top, 



ORANGE CAKE— No, 2. 

2 cups sugar, -J- cup butter, 

3 cups flour, -J- cup cold water, 

Yolks of 5 eggs, Whites of 4 eggs well beaten, 

A pinch of salt, 3 tea-spoons baking powder, 

Juice and grated rind of 1 orange. 



ICING FOR ORANGE CAKE. 

Make a stiff icing and stir into it one grated orange. 
Lemon cake is made just the same. 

PEACH CAKE.+-Mis8 Webster, Danville. 

Bake three sheets of sponge-cake as for jelly-cake; cut 
peaches in thin slices; prepare cream by whipping, sweet- 
ening, and adding flavor of vanilla if desired; put layers of 
peaches between the sheets of cake, pour cream over each 
layer and over the top. This may also be made with ripe 
strawberries. 

POUND CAKE. — Miss E. HuhbelL 



1 pound butter, 
1 pound flour, 
cup milk, 

tea-spoons baking powder, 

15 



1 pound sugar rubbed to cream , 

12 eggs; 

•J cup brandjr, 

1 nutmeg. 



114 



Cakes, 



POTOTD CAKE — DELICIOUS. — Mrs. Edwin Wilson 

1 pound flour, 1 pound sugar, 

| pound butter, 10 eggs, 

1 nutmeg. 

Rub butter to a cream, then add sugar well sifted; rub that 
to a cream; whip } T olks of eggs and stir in next; then whip 
whites of eggs and stir, then flour and nutmeg. Let bake one 
hour, or until the cake does not stick to the pan, nor stick to 
a straw. 

RAISIN CAKE. 

3 cups sugar, 1 cup butter, 

1 quart flour, 3 tea-spoons baking powder, 

1 cup sweet milk, 1^- pounds raisins, 

1 table-spoon cinnamon, -J table-spoon cloves, 

Brandy, Mace. 

RICE CAKE, 

1 pound sugar, 1 pound ground rice, 

\ pound butter, 9 eggs, 

Rose water to taste. 

Add a little salt, beat butter and sugar together, add rose 
water, salt and eggs, lastly the rice; bake in shallow pans. 

RICHARD CAKE. — Mrs. W. B. 

2-J cups sugar, 1 cup butter, 

£ cup milk, 4 eggs, 

3 cups flour, 3 tea-spoons baking powder. 

SNOW CAKE. — Mrs. E. T. 
Beat one cup butter to a cream, add one and a half cups 
flour and stir very thoroughly together; then add one cup corn 
starch, and one cup milk in which three tea-spoons baking 
powder have been dissolved; last, add whites of eight eggs 
and two cups sugar beaten together: flavor to taste, bake in 
sheets, and put together with icing. 

SODA POUND CAKE. 

'2 cups sugar, 1 cup butter. 

1 cup sweet milk. 4 cups flour. 

5 eggs, 3 tea-spoons baking powder. 



Cakes. 



115 



SPICE CAKE — -No. I.— Mrs. Moore. 

2 cups brown sugar, 1 cup sour milk, 

1 cup butter, 4 eggs, 

2£ cups flour, 1 tea-spoon soda, 

1 tea-spoon of all kinds of spice you can find in town, 

SPICE CAKE— No. 2— Mrs. G. D. Tinkcom. 

2 cups sugar, white or brown, 1 cup sour milk> 
1 cup butter, 4 eggs, 

2-J cups flour, 1 tea-spoon soda, 

1 tea-spoon of all kinds of spice. 

SPICE CAKE— No. 3— VERY FINE. 

1 cup molasses, 1 cup sugar, 

§ cup butter, 1 cup sour milk, 

3 eggs, 1 tea-spoon soda, 

1 tea-spoon nutmeg, 1-J tea-spoons cinnamon, 

1 tea-spoon cloves, 3 cups flour. 

SPONGE CAKE— No. 1, 

The good, quality of all delicate cake, and especially of 
sponge-cake, depends very much upon its being made with 
fresh eggs. It must be quickly put together, beaten with 
rapidity, and baked in a rather quick oven. It is made 
"sticky" and less light by being stirred long. There is no 
other cake so dependent upon care and good judgment in 
baking as sponge-cake. In making white cake, if not conve- 
nient to use the yolks that are left, they will keep until the 
next day by being thoroughly beaten and set in a cool placa 
To prepare cocoanut, cut a hole through the meat at one of 
the holes in the end, draw off the milk, pound the nut well on 
all sides to loosen the meat, crack, take out meat, and set the 
pieces in the heater or in a cool, open oven all night, or for a 
few hours, to dry, then grate; if not all used, sprinkle with 
sugar (after grating) and spread out in a cool, dry place, and 
it will keep for weeks. In cutting layer cakes, it is better first 
to make a round hole in the centre, with a knife, or a tin tube, 
about an inch and a quarter in diameter. This prevents the 
edge of the cake from crumbling in cutting. 



116 



Cakes, 



SPONGE CAKE— No. 2. 

4 eggs, 2 coffee-cups sugar, 

2 coffee-cups flour, 2 tea-spoons baking powder, 

1 tea-cup boiling water, 

Add the water last. This, though thin, will come from the 
oven a most delicious cake. 

SPONGE CAKE— No. S.^Mrs. Clark. 

6 eggs, 1-J cups sugar, 

1-J cups flour, Flavor, 

SPONGE CAKE— No. 4^Mrs. F, F. Adams. 

12 eggs, 1 pound sugar. 

12 ounces flour, Flavor. 
Beat the whites and yolks separately. 

SPONGE CAKE No. 5— VERY NICE. — Mrs. Teel 

1 pound sugar, 11 ounces flour, 

10 eggs beaten separately and Juice of one lemon, 
put together, A little baking powder. 

BOILED ICING. 

Three cups sugar, water sufficient to dissolve sugar, boil 
until almost as thick as for candy; stir this on the beaten 
whites of three eggs, beating briskly while pouring on ; flavor 
with vanilla. Boil three hours. 

SPONGE CAKE — No, 6— Mrs. Bowyers, California. 

2 cups sugar, 2 cups flour, 

8 eggs, 2 table-spoons water, 

4 table-spoons baking powder, Lemon or vanilla to taste. 
Use big cups. Beat twenty minutes and put all in together. 

SPONGE CAKE— No. 7. 

Six eggs, two tea-cups pulverized sugar ; beat yolks and 
sugar to a cream, add one and a half cups of flour with two 
small tea-spoons baking powder in it; then add the whites 
beaten to stiff froth, and stir all slowly till top is covered with 
bubbles. Bake in moderately quick oven. 



Cakes, 



117 



SPONGE CAKE— No. 8.— Mrs. Hall 

10 eggs, 2| cups sugar, 

2-J cups flour, 
Whites mixed in before the flour. 

SPONGE CAKE— No. 9— Mrs. Dr. Evans, 

12 eggs, 1 pint pulverized sugar. 

1 pint flour, measured before 1 heaping tea-spoon baking 

sifting, powder, 
1 smaii tea-spoon salt, Essence of lemon for flavor. 

Beat the whites to a very stiff froth, and add sugar; beat the 
yolks, strain and add them to the whites and sugar, and beat 
the whole thoroughly; mix baking powder and salt in the 
flour and add last, stirring- in small quantities at a time; bake 
one hour in a six-quart pan in a moderate oven. This makes 
one very large cake. By weight use one pound pulverized 
sugar and three-fourths pound flour, 

SPONGE MUFFINS— Mrs Morris, Danville., 

1 cup sugar, % cup butter, 

1 cup sour milk, I large cups flour, 

4 eggs well beaten, 1 tea-spoon soda in milk. 

Or take sweet milk and baking powder. 

Bake three quarters of an hour. Eat with wine sauce. 

SUGAR DROPS, 

6 eggs, \\ pounds brown sugar, 

1 tea-spoon soda, 1 table-spoon cloves, 

1 table-spoon cinnamon, 

Mix all together very stiff, like crackers; cut and mix three 
times, and then cut in little pieces, roll in hand like hickory 
nuts and bake. 

fMFLES, 

1 quart flour, 1 cup sugar, 

2 table-spoons melted butter, A little salt, 
2 tea-spoons baking powder, 1 egg, 
Sweet milk sufficient to make rather stiff. 

Roll out in thin sheets, cut in pieces about two by four 



118 



Cakes. 



inches; make as many cuts across the short way as possible, 
inserting the knife near one edge and ending the cut just 
before reaching the other. Pass two kniting needles under 
every other strip, spread the needles as far apart as possible, 
and with them hold the trifles in the fat until a light brown. 
Only one can be fried at a time, 

WASHINGTON CAKE — No. 1.— Jim E. Hubbell. 



4 cups sugar, 
2 cups butter, 

1 cup sweet milk, 

2 pounds raisins 
Spice to taste. 



8 cups flour. 
6 eggs, 

■J cup brandy, 

1 small table-spoon of baking 
powder. 



WASHINGTON CAKE — No. 2.— Mrs, Ted. 



1-J pounds sugar, 
If pounds flour, 
4 eggs, 

1 pint best sour cream, 

2 tea-spoons baking powder. 



| pound butter. 

3 pounds stoned raisins. 

1 wine-glass wine, 

1 nutmeg, 



WASHINGTON CAKE 

3 cups brown sugar, 

4 eggs, 

5 cups flour, 

1 tea-spoon cinnamon, 
1 glass brandy, 
J pound citron. 



■No. 3.— Mrs. F. F. Adams. 

1J cups butter, 
1 cup sour cream 

1 tea-spoon soda, 

2 nutmegs, 

2 pounds raisins, 



WASHINGTON CAKE— No. 4. 

1 pound brown sugar, pound butter, 

1 pound flour, 3 pounds raisins. 

2 eggs, 1 cup sour cream, 

1 citron, 2 wine-glasses brandy or whis- 

1 tea-spoon soda, key. 
1 tea-spoon mixed spices, cin~ 1 nutmeg, 
namon and cloves. 

Put in pan and steam three hours, then place in oven an 
hour to dry. 



Cakes. 



119 



WHITE POUND CAKE.~Ji>s. L. English, Danville. 

1 pound sugar, 1 pound flour, 

■J pound butter, Whites of 16 eggs, 

1 tea-spoon baking powder sifted thoroughly with the flour. 
Put in cool oven with gradual increase of heat. 

For boiled icing for the cake, take three cups sugar boiled 
in one of water until clear; beat whites of three eggs to very 
stiff froth and pour over them the boiling liquid, beating all 
the time for ten minutes; frost while both cake and icing are 
warm. 

WHITE CAKE. 

3 cups flour, 2 cups sugar, 

2f cups butter, 2f cups sweet milk, 

Whites of 6 eggs, 2 tea-spoons baking powder. 

WHITE CAKE — No, 2.— J4>a. F. F. Adams, 

Whites of 6 eggs, £ cup butter, 

2 cups sugar, § cup sweet milk, 
1-J- tea-spoons baking powder, 2-J- cups flour. 
Flavor. 

WHITE TUMBLER CAKE. 

tumblers of sugar, 1 tumbler flour, 

Whites of 10 eggs, 1 tea-spoon baking powder, 

A little salt 

WHITE SPONGE CAKE. 

1 cup flour, 1 cup sugar, 

3 tea-spoons baking powder, Whites of 5 eggs. 
Lemon. 

WHIPPED CREAM CAKE. — Mrs. Marshall 

One cup sugar, two eggs, two table-spoons softened butter 
and four of milk; beat all well together, add a cup of flour in 
which have been mixed a tea-spoon cream tartar and half tea- 
spoon soda. Bake in rather small, square dripping-pan, 
When cake is cool have ready a half pint sweet cream 
whipped to a stiff froth, sweeten and flavor to taste, spread 
over cake and serve while warm. The cream will froth easier 
to be made cold by setting on ice before whipping. 



120 



Pastry. 



PASTRY. 



Butter or lard for pastry should be sweet, fresh and solid. 
When freshly-made butter cannot be had, work well two or 
three times in cool, fresh water. 

A very nice paste for family use may be made by reducing 
the quantity of shortening to even so little as a half pound to 
a quart of flour, especially when children and dyspeptics are 
to be considered. With the exception of mince pies, which are 
warmed over before serving, pastry should be eaten the day it 
is made. In warm weather, when not ready to bake imme- 
diately after making up paste, keep it in the ice-chest till 
wanted, several days if necessary, and, in any event, it is 
better to let it thus remain for one or two hours, 

AUNTY PHELPS' PIE CRUST. 

To one pint sifted flour add one even tea-spoon baking 
powder, and sweet cream enough to wet the flour, leaving crust 
a little stiff. This is enough for two pies. 

GOOD COMMON PASTE. 

One coffee cup lard, three of sifted flour, and a little salt. 
In winter soften the lard a little (but not in summer), cut it 
well into the flour with a knife, then mix with cold water 
quickly into a moderately stiff dough, handling as little as 
possible. This makes four common-sized covered pies. Take 
a new slice of paste each time for top crust using the trim- 
mings, etc., for under crust. 



Pastry. 



121 



GRAHAM PASTE. 



Mix lightly half a pound Graham flour, half a pint sweet 
cream, half a tea-spoon salt, roll, and bake like other pastry. 



One heaping pound superfine sifted flour, and one of butter; 
place the flour on board (or marble slab is better), make a well 
in centre, squeeze in juice of half a lemon, and add yolk of one 
egg beaten with a little ice water; stir with one hand and drop 
in ice water with the other, until the paste is as hard as the 
butter; roll paste out in a smooth square an inch thick, smooth 
sides with a rolling-pin, spread the butter over half the paste; 
lay the other half over like an old-fashioned turn-over, leave it 
for fifteen minutes in a cold place, then roll out in a long 
strip, keeping the edges smooth, and double it in three parts, 
as follows: Fold one third over, on the middle third, roll it 
down, then fold over the other outside third, roll out in a long 
strip and repeat the folding process ; let it lie for fifteen min- 
utes, and repeat this six times, allowing fifteen minutes 
between each two rollings, and the paste is ready for use. 
Handle as little as possible through the whole process. All 
the flour used must be of the best quality, and thoroughly 
sifted. The quantity of water depends upon the capacity of 
the flour to absorb it, which is quite variable. Too little 
makes the paste tough, and too much makes it thin, and pre- 
vents the flakiness so desirable. Rich paste requires a quick 
oven. 



Take thin, sweet cream and prepare a dough as for crackers, 
roll out and make your pie as with a crust of grease and fine 
flour, and you will have an article that is much more eatable 
and healthful, 



PUFF PASTE. 



GRAHAM PIE CRUST, 



PIE CftUST, 



1 cup lard, 
1 cup water, 



l|cup butter, 
4 cups-flour. 



16 



122 



Pastry. 



ALMOM) TARTS. 

Beat to a cream the yolks of three eggs and a quarter of a 
pound of sugar, add half a pound of shelled almonds pounded 
slightly, put in tart-tins lined with puff-paste, bake eight min- 
utes; take the whites mixed with three table-spoons powdered 
sugar, spread on top of tarts, return to oven and brown deli- 
cately. 

APPLE CUSTARD PIE, 

Peel sour apples and stew until soft and not much water is 
left in them, and rub through a colander. Beat three eggs for 
each pie. Put in at the rate of one cup butter and one of 
sugar for three pies. Season with nutmeg. 

DRIED APPLE PIE. 

Put apples in warm water and soak over night; in the 
morning chop up, stew a few moments in a small amount of 
water, add a sliced lemon, and sugar to taste; cook half an 
hour, make into pies, and bake. 

SLICED APPLE PIE. 

Line pie-pan with crust, sprinkle with sugar, fill with tart 
apples sliced very thin, sprinkle sugar and a very little cinna- 
mon over them, and add a few small bits of butter and a table 
spoon water; dredge in flour, cover with the top crust, and. 
bake half to three-quarters of an hour: allow four or five 
table-spoons sugar to one pie. Or, line pans with crust, fill 
with sliced apples, put on top crust and bake: take off top 
crust, put in sugar, bits of butter, and seasoning, replace crust 
and serve warm. It is delicious with sweetened cream. 

BANANA PIE. 

Slice raw bananas, add butter, sugar, allspice and vinegar, 
or boiled cider, or diluted jelly; bake with two crusts. Cold 
boiled sweet potatoes may be used instead of bananas, and are 
very nice. 



Pastry. 



123 



COCOANUT PIE. 

1 cocoanut, grated, 1 quart milk, 

4 eggs, 1 cup white sugar. 

Mix sugar and eggs together, then milk, then the grated 
cocoanut; bake. 

COCOANUT TARTS. 

Dissolve half pound sugar in quarter of a pint water, add 
half a grated cocoanut, let this boil slowly for a few minutes, 
and when cold, add the well-beaten yolks of three eggs, and 
the white of one; beat all well together, and pour into patty- 
pans lined with a rich crust; bake a few minutes, cover with 
the whites of the two eggs mixed with two table-spoons sugar, 
and put in oven till a delicate brown. 

CREAM TARTS. 

Mix a pound flour, a salt-spoon salt, a quarter pound each 
sugar and butter, one egg, and half tea-spoon soda or baking 
powder dissolved in a spoonful of water; wet up with cold 
water, and line small patty-pans; bake in a quick oven, fill 
with mock cream, sprinkle over with sugar, and brown in oven. 
Or, fill shells with jelly and cover with a meringue (table- 
spoon sugar to white of one egg), and brown in oven, 

RIPE CURRANT PIE. 

One cup mashed ripe currants, one of sugar, two table- 
spoons water, one of flour beaten with the yolks of two eggs; 
bake, frost the top with the beaten whites of the eggs and two 
table-spoons powdered sugar, and brown in oven, 

GREEN CURRANT PIE. 

Line an inch pie-dish with good pie crust, sprinkle over the 
bottom two heaping table-spoons sugar and two of flour (or one 
of corn starch) mixed; then pour in one pint green currants 
washed clean, and two table-spoons currant jelly; sprinkle 
with four heaping table-spoons sugar, and add two table- 
spoons cold water; cover and bake fifteen or twenty minutes. 



124 



Pastry 



CUSTARD PIE. 

For a large pie take three eggs, one pint milk, and half a 
table-spoon of corn starch, half cup sugar, flavor to taste. 
Cocoanut pie is just the same, only add to it one cup of grated 
cocoanut. 

LEMON PIE — No. 1. 

cups sugar, 2 eggs, 

2 table-spoons flour, 1 tea-cup water. 

LEMON PIE— No. 2. 

1 cup sugar, 1 cup milk, 

3 eggs, 1 lemon, 

2 table-spoons flour. 

LEMON PIE— No. 3. 

1 lemon, grated, 1 cup sugar, 
Yolks of 3 eggs, Small piece butter, 

3 table-spoons milk, 1 tea-spoon corn starch. 

Beat all together and bake in a rich crust; beat the whites 
with three table-spoous sugar, place on the pie when done, 
and then brown in the oven. 

MINCE MEAT— No. 1. 

2 bowls chopped apples, 1 bowl meat chopped with £ 

2 tea cups molasses, pound suet, 

1 large tea-spoon cinnamon, 1 large tea-spoon cloves, 

1 nutmeg, 1 pound raisins, 

\ pound currants, £ pound citron cut fine, 

1 quart cider, Sugar and salt to taste. 

MINCE MEAT— No. 2.— EXCELLENT, 

4 pounds beef cooked tender, 3 pounds suet, chopped fine, 
8 pounds apples, chopped fine, 2 pounds currants, washed, 

3 pounds raisins, seeded, 5 pounds brown sugar, 
1 pound citron, cut fine, 1 quart molasses, 

1 ounce mace, 1 ounce cinnamon, 

\ ounce cloves, 3 nutmegs, 

1 quart Madeira wine, 1 pint brandy, 

1 quart cider. 

Mix all together, and pack in jars. This will keep. 



Pastry, 



125 



MINCE MEAT— No. d.—By a French Cook of Chicago. 



2 pints minced beef. 
5 pints apples. 
2 pounds currants, 

and dried, 
J ounce ground cloves, 
2 grated nutmegs, 
1 tea-spoon pepper, 



3 pints suet, 
2 pounds seeded raisins, 
washed 1 pound citron cut in slices, 
1 ounce ground cinnamon, 
■J ounce ground allspice, 

1 tea-spoon salt, 

2 pounds white sugar. 



Mix all together and moisten with a quart of Madeira wine 
and one of French brandy. Having thoroughly mixed the 
whole, put it in a stone jar, cover with a brandy paper, and tie 
up closely. Before making into pies, add cider, brandy and 
sugar to taste. Serve pies hot. 



MINCE MEAT — No. 4.— Mrs. L. 



7 pounds beef boiled tender 

and chopped very fine, 
S| pounds suet, chopped, 

2 ounces cinnamon, 
4 nutmegs, 

3 pounds raisins, stoned, 
Rinds of 3 lemons, 
1 pint sherry. 

Let all come to a boil. A table-spoon salt, a little pepper, 
citron and figs if liked, and a little cider to thin it. Pack 
away in jars with sugar or molasses over the top. This will 
keep the year round. 



7 pounds apples chopped fine, 

and mixed with meat, 
3-J pounds brown sugar, 
1 ounce cloves, 
3 pounds currants, washed, 
Citron, if liked, 
3 pints brandy, 



MOCK MINCE FIE. 

12 crackers rolled fine, 1 cup hot water, 

-J cup vinegar. 1 cup molasses, 

1 cup sugar, 1 cup of currants, 

1 cup raisins, Spice to taste. 

Measure with a tea-cup. Some use one cup dried bread- 
crumbs, and also add a small cup butter. This is for four 
pies. 



126 



Pastry, 



ORANGE PIE. 

Grated rind and juice of two oranges, four eggs, four table- 
spoons sugar, and one of butter; cream the butter and sugar, 
add the beaten eggs, then the rind and juice of the oranges, 
and, .lastly, the whites beaten to a froth, and mixed in lightly. 
Bake with an under crust. 

PIE-PLANT PIE. 

Mix half tea-cup white sugar and one heaping tea-spoon 
flour together, sprinkle over the bottom crust, then add the 
pie-plant cut up fine; sprinkle over this another half tea-cup 
sugar and heaping tea-spoon flour; bake fully three-quarters 
of an hour in a slow oven. Or, stew the pie-plant, sweeten, 
add grated rind and juice of one lemon. 

PINE-APPLE PIE. 

1 cup sugar, £ cup butter, 

1 cup sweet cream, 5 eggs, 

1 pine-apple, grated. 

Beat butter and sugar to a cream, add beaten } 7 olks of eggs, 
then the pine-apple and cream, and, lastly, the beaten whites, 
whipped in lightly. Bake with under crust only. 

POTATO PIE. 

Boil either Irish or sweet potatoes until well done, mash and 
rub through a sieve ; to a pint of the pulp add three pints of 
sweet milk, table-spoon melted butter, tea cup sugar, three 
eggs, pinch of salt, and nutmeg or lemon to flavor. Use rich 
paste for under crust. 

PUMPKIN FIE— Eastern Style. 

Stew pumpkin cut in small pieces in a half pint water, and, 
when soft, mash with a potato-masher very fine, let the water 
dry away, watching closely to prevent burning or scorching; 
for each pie take one egg, half cup sugar, two table-spoons 
pumpkin, half pint rich milk (a little cream will improve it), 
a little salt; stir well together, and season with cinnamon or 
nutmeg and ginger; bake with under crust in a hot oven. 



Pastry. 



127 



SAND TARTS.— Mrs. Teel. 



1 cup sugar, 
Yolk of 1 egg, 



1 cup butter, 
White of 1 egg, 



Roll out, cut, sprinkle cinnamon, and lay on one blanched 
almond. 

SAND TARTS— No. 2.— Mrs. McFarland. 



Roll out thin and cut in square cakes with a knife; spread 
the white of egg on top, sprinkle with cinnamon and sugar, 
and press a blanched almond or raisin in the centre. 



Roll out thin a nice puff-paste, cut out with a glass or bis- 
cuit cutter, and with a wine-glass or smaller cup cut out the 
centre of two out of three of these; lay the rings thus made 
on the third and bake immediately. If the paste is light, the 
shells will be fine and may be used for tarts or oyster patties. 



2 cups sugar, 

3 cups flour, 



1 cup butter, 

2 eggs, leaving out white of 1. 



TART SHELLS. 



128 



Puddings and Sauces. 



PUDDINGS AND SAUCES. 



GENERAL DIRECTIONS. 

Puddings of every kind require good material. For boiling 
puddings, etc., a conical muslin bag should be used. Before 
using, turn it inside out, dip in hot water, wring, roll in flour, 
turn, and pour in pudding. This will prevent sticking to the 
bag. In steaming puddings it is am advantage to tie a heavy 
cloth over the top of the dish. In cooking custards care must 
be taken that they are not cooked too much, as they then 
become watery. 

APPLE DUMPLINGS. 

To one quart of flour add three tea-spoons baking powder, 
one of salt, and one cup of lard and butter mixed; mix up soft 
with milk, roll thin; have apples pared and cored; cut pieces 
of dough just to fit the apple, pinch crust together; steam one 
hour. Serve with cream and sugar. 

Apples sliced in pan, sugared, and covered with this crust 
make a nice dessert; also peaches and blackberries are very 
nice in this way. 

APPLE DUMPLINGS— ROLLED 

Peel and chop fine tart apples, make a crust of one cup rich 
buttermilk, one tea-spoon soda, and flour enough to roll; 
roll half an inch thick, spread with the apple, sprinkle well 
with sugar and cinnamon, cut in strips two inches wide, roll 
up like jelly-cake, set up the rolls in a dripping-pan, putting a 
tea-spoon butter on each; put in a moderate oven, and baste 
them often with the juice. 



Puddings and Sauces. 



129 



APPLE DUMPLINGS— BOILED. 

Add to two cups sour milk one tea-spoon soda, and one of 
salt, half cup lard, flour enough to make dough a little stiffer 
than for biscuit; peel, halve and core apples; put two halves 
with a little sugar in the cavity of each dumpling (it is nice 
to tie a cloth around each one), put into kettle of boiling water 
slightly salted, boil half an hour, taking care that the water 
covers the dumplings. They are also very good steamed. To 
bake, make in the same way, using a soft dough, place in a 
shallow pan, bake in a hot oven, and serve with cream and 
sugar. Fresh or canned peaches may be used in the same 
way. 

APPLE PUDDING. 

Fill a deep pudding dish full of sliced apples; make crust 
like soda biscuit for top crust, and cut a hole in the centre; 
cover by inverting another pan, and bake one hour. Eat with 
cream and sugar. 

APPLE PUDDING — BAKED. 

6 large pippins, grated, ^ cup sugar, 

3 table-spoons butter, 4 eggs, whites beaten separate, 

Juice of one lemon. 

Beat butter and sugar to a cream, stir in the yolks, lemon, 
grated apples, and lastly the whites; grate nutmeg over top 
and bake till nicely browned. Eat with cream. 

APPLE TAPIOCA PUDDING. 

Pare and core tart apples, till openings with butter and 
sugar; put into a pan a heaping tea-spoon each of dry tapioca 
and sugar to each apple, put in apples, sprinkle ground cinna- 
mon over them, fill the pan nearl} T full of water and bake. 

APPLE ROLEY-POLEY. 

Peel, quarter and core sour apples; make rich soda-biscuit 
dough (or raised biscuit dough may be used if rolled thinner), 
roll to half an inch thick, slice the quarters, and lay on the 

17 



130 



Puddings and Sauces. 



prepared paste or crust, roll up, tuck ends in, prick deeply 
with a fork, la}^ in a steamer and place over a kettle of boiling 
water, cook an hour and three-quarters. Or, wrap in a cloth, 
tie up the ends and baste up sides, put in a kettle of boiling 
water, and boil an hour and a half, or more, keeping the water 
boiling constantly. Cut across and eat with sweetened cream 
or butter and sugar. Cherries, dried fruit, any kind of berries, 
jelly, or apple-butter (raisins may be added to the last two), 
can be used. _ 

BIRD'S-NEST PUDDING. 
Pare and core, without quartering, enough quick-cooking 
tart apples to fill a pudding pan; make a custard of one quart 
milk and the yolks of six eggs; sweeten, spice, pour over 
apples, and bake; when done, use the whites of eggs beaten 
stiff with six table-spoons white sugar; spread the custard on, 
brown lightly, and serve either hot or cold. 

BOSTON SNOW PUDDING. — Mary Lambing. 

One box gelatine soaked in just enough cold water to cover 
it; then pour one pint boiling water, one cup of sugar, whites 
of four eggs, beaten. Stir one hour. 

BROWN PUDDING. 

3 cups flour, 1 cup molasses, 

1 cup raisins, 1 cup suet, chopped, 

1 tea-spoon soda, A pinch of salt. 

Steam three hours. Eat with wine or vinegar sauce. 

CHOCOLATE PUDDING. 

1 quart sweet milk, 3 ounces grated chocolate, 

1 cup sugar, Yolks of 5 eggs. 

Scald milk and chocolate together, and when cool add sugar 
and eggs, and bake. When done put beaten whites and five 
table-spoons sugar on top, and set in oven to brown. Or, boil 
one pint milk, add half cup butter, one of sugar, and three 
ounces grated chocolate; pour this over two slices of bread 
soaked in water; when cool, add the well-beaten yolks of four 
eggs, bake, and when done, spread over the whites beaten with 
sugar, and brown in oven. Serve hot or cold. 



Puddings and Sauces. 



131 



COCOANUT PUDDING. 

Nearly two quarts milk, six eggs, one cocoanut grated, sugar 
to taste, one tea-cup butter, nutmeg; after placed in oven, stir 
once or twice as soon as it commences to form. 

COTTAGE PUDDING. 

1 cup sugar, \ cup butter, 

1 egg, 1 cup sweet milk, 

1 tea spoon soda in the milk, 2 tea-spoons cream tartar in 

3 cups flour, the flour, 

\ tea-spoon extract of lemon. 

Sprinkle a little sugar over the top just before putting in the 
oven, bake in a small bread-pan, and when done cut in squares, 
and serve with sauce made with two table-spoons butter, cup 
sugar, table-spoon flour wet with a little cold water and stirred 
until like cream; add a pint boiling water, let boil two or 
three minutes, stirring all the time. After taking from the 
fire add half tea-spoon extract of lemon. Nutmeg may be 
used in place of lemon. What is left of the pudding and 
sauce may be served cold for tea. 

COTTAGE PUDDIN G. — Mrs. Jos. McCarter. 

Beat three table-spoons melted butter and one cup sugar to 
cream; one well-beaten egg, a light pint of flour, two tea- 
spoons baking powder, one cup sweet milk. 

CORN STARCH PUDDING. 

1 pint sweet milk, Whites of three eggs, 

2 table-spoons corn starch, 3 table-spoons sugar, - 
A little salt. 

Put the milk in a pan or small bucket set in a kettle of hot 
water on the stove, and when it reaches the boiling point add 
the sugar, then the starch dissolved a little cold milk, and 
lastly the whites of eggs whipped to a stiff froth; beat it, and 
let cook a few minutes, then pour into tea-cups, filling about 
half full, and set in cool place. For sauce, make a boiled cus- 
tard as follows: Bring to boiling point one pint of milk, add 
three table-spoons sugar, then the beaten yolks thinned by 



132 



Puddings and Sauces. 



adding one table-spoon milk, stirring all the time till it thick- 
ens; flavor with two tea-spoons lemon or vanilla, and set to 
cool. In serving, put one of the moulds in a sauce-dish for 
each person, and pour over it some of the boiled custard. Or 
the pudding may be made in one large mould. 

To make a chocolate pudding, flavor the above pudding 
with vanilla, remove two-thirds of it, and add half a cake of 
chocolate softened, mashed, and dissolved in a little milk. 
Put a layer of half the white pudding into the mould, then the 
chocolate, then the rest of the white; or two kvyers of chocolate 
may be used with a white between ; or the centre may be cocoa 
(made by adding half a cocoanut grated fine), and the out side 
chocolate; or pine-apple chopped fine (if first cooked in a little 
water the latter makes a nice dressing), or strawberries may 
be used. 



Stir together a half pint of cream, an ounce and a half 01 
sugar, the yolks of three eggs, and a little grated nutmeg; 
add the well-beaten whites, stirring lightly, and pour into a 
pie-plate on which has been sprinkled the crumbs of stale 
bread to about the thickness of an ordinary crust; sprinkle 
over the top a layer of bread crumbs and bake. 



Boil two and a half hours in a two-quart pail, set in a kettle 
of boiling water, or steam for the same time. For sauce take 
a one cup white sugar, butter size of an egg, grated rind of a 
lemon, and white of an egg. 



CREAM PUDDING. 



EGGLESS PLUM PUDDING. 



Heaping cup bread crumbs, 
1 cup suet chopped fine, 
1 cup molasses, 
1 table-spoon soda, 
1 tea-spoon cloves, 



2 cups flour, 

1 cup raisins, 

1 cup sweet milk, 

1 tea-spoon salt, 

1 tea-spoon cinnamon. 



FIG PUDDING. 



•J pound figs, 

2-J- ounces powdered sugar, 
2 eggs, 



£ pound grated bread, 
3 ounces butter, 
1 tea-cup milk. 



Puddings and Sauces. 



133 



Chop figs fine and mix with butter, and by degrees add the 
other ingredients; butter and sprinkle a mould with bread- 
crumbs, pour in pudding, cover closely, and boil for three 
hours. 

FLOUR PUDDING. — Hattie Webb. 

Boil one quart of milk ; have three table-spoons flour mixed 
fine with milk and a little salt, and stir it into the boiling 
milk; let it boil, then pour into cups to cool. Serve with 
cream, sugar, and some kind of berries or jelly. Should be 
made in the morning to get cold for dinner. 

FROZEN PUDDING, 
Make a half gallon rich boiled custard, sweeten to taste, add 
two table-spoons gelatine, or a heaping table-spoou of sea-moss 
farina, dissolved in a half tea-cup cold milk ; let the custard 
cool, put it in freezer, and as soon as it begins to freeze, add 
one pound raisins, one pint strawberry preserves, one quart 
whipped cream; stir and beat well like ice-cream. Blanched 
almonds or grated cocoanut are additions. Some prefer cur- 
rants to raisins, and some also add citron chopped fine. 

FRUIT PUDDING. 

Stew currants or any small fruits, fresh or dried, with sugar 
to taste, and pour hot over thin slices of baker's bread with 
crust cut off, making alternate layers of fruit and bread, and 
leaving a thick layer of fruit for the last. Put a plate on top, 
and when cool set on ice; serve with sifted sugar, or cream 
and sugar. 

This pudding is delicious made with Boston or milk crack- 
ers split open, and stewed apricots or peaches, with plenty of 
juice arranged as above. Or another way is to toast and 
butter slices of bread, pour over it hot stewed fruit in alter- 
nate layers, and serve warm with rich, hot sauce. 

FRUIT PUDDING — BOILED. 

One cup molasses, three cups flour, one cup milk (if sour, 
use one tea-spoon soda, if sweet, two tea-spoons baking pow- 
der), two eggs, one cup raisins, half cup currants. Boil two 
and a half hours. Eat with brandy or vinegar sauce. 



134 



Puddings and Sauces. 



FRUIT PUDDING— No. 2. 

^ pound suet, \ pound Indian meal, 

1 pound flour, \\ tea-spoons salt, 

2 quarts quinces, 2 table-spoons sugar, 
Water enough to moisten. 

Chop suet very fine, add the meal and salt, rubbing well 
together; then add the flour and thoroughly mix. When well 
rubbed together and free from lumps, add the cold water, a 
little at a time, till the mass is sufficiently moist to roll out — 
being like pie-crust. Roll out on a floured board, making a 
long, narrow crust, about eight inches wide and two and a 
half feet long, having one end a little wider than the other. 
Chop the quinces very fine, spread over the whole crust, 
sprinkle the sugar over them, and roll all up, commencing at 
the narrow end. Roll up like a roll of paper, close up the 
ends, and put in a floured pudding bag and boil in a pot of 
boiling water steadily for two hours. Serve with any pudding 
sauce. Apples chopped fine, peaches cut up, or any of the 
berries can be substituted for the quinces. 



FRUIT PUDDING— No. 3.— Mrs. Teel 



2 cups suet, chopped fine, 
1 cup sour milk, 
4 cups flour, 
1 tea-spoon salt, 
All kinds spice. 

Steam two hours or longer. 



1 cup molasses, 
1 cup sour milk, 
1 cup raisins, 
1 tea-spoon soda, 



GRANDMOTHER'S PUDDING. 

1 pint sour milk, 1 egg, 

A little salt, 1 tea-spoon soda, 

\ cup sugar, Flour to make stiff batter. 

Pare five sour apples, remove the cores, place in buttered 
dish and pour batter over the apples. Bake one hour. Serve 
with cream and sugar, or warm sauce. 



Puddings and Sauces, 



135 



HALF-BATCH PLUM PUDDING. 



3 eggs, 

4- pound sugar. 
4- table-spoon mace. 
4- table spoon cloves, 
|- gill molasses. 
4- pound raisins. 
J pound citron, well floured. 
Bake or steam. 



\ pound flour. 

\ pound bread crumbs soaked 

in 1 pint milk, 
\ table-spoon cinnamon. 
J gill wine or brandy, 
4- pound currants, 



HALF-HOUR PUDDING. 

Beat four table-spoons butter to a cream with half a pint 
powdered sugar: add the yolks of three eggs, beating them in 
thoroughly, then a rounded half pint of corn meal, and the 
whites of the eggs beaten to a stiff froth. Mix well and bake 
in a pudding dish, well buttered. Serve hot with sauce. 

INDIAN PUDDING. 

Stir into one quart of boiling milk enough meal to make a 
moderately stiff batter ; add two well beaten eggs, a little salt, 
a small cup finely chopped suet, half tea-spoon soda, a little 
molasses, and a quart whortle berries, or raisins, or no fruit. 
Boil two hours in a bag. leaving room for it to swell. Serve 
with rich liquid sauce. 

INDIAN PUDDING— BOILED. 

Warm a pint of molasses and a pint of milk, stir well 
together, beat four eggs and stir gradually into molasse* and 
milk, add a pound of beef suet, chopped line, and Indian meal 
sufficient to make a thick batter; add a tea-spoon cinnamon, 
nutmeg and a little gi n ted lemon peel, and stir all together 
thoroughly; dip cloth into boiling water, shake, flour a little, 
turn in the mixture, tie up, leaving room for the pudding to 
swell, and boil three hours. Serve hot with sauce made of 
drawn butter, wine and nutmeg. 



136 



Puddings and Sauces. 



LEMON PUDDING. 

The juice and grated rind of one lemon, cup sugar, yolks of 
two eggs, three table-spoons flour, and milk enough to fill the 
dish; line dish with paste, pour in custard and bake till done; 
beat whites of two eggs, add four table-spoons sugar, spread 
on top and brown. 

LEMON PUDDING— EXTRA GOOD. 

1 pound butter, 1 pound sugar, 

1 wine-glass wine or brandy, 1 wine-glass rose water, 

3 lemons, 11 eggs. 

Stir the butter and sugar to a cream, add the grated rind 
and juice of the lemons, and then the other ingredients; line 
dish with puff paste and bake half an hour. 

MARCH PUDDING. 

1 cup dried apples. 1 cup molasses, 

1^ cups flour, J cup butter. 

1 egg, 1 tea spoon soda, 

1 tea-spoon cinnamon, -J tea-spoon cloves. 

Wash and soak apples over night, cut fine and mix with 
water in which they were soaked, add molasses and spiee; 
mix egg, butter and flour together; stir soda with apples and 
molasses; add and bake immediately; serve hot with sauce 
made of half cup butter and one cup sugar beaten smooth and 
flavored with nutmeg, lemon or vanilla. 

MINUTE PUDDING. 

Take sweet milk, or half water and milk, a pinch of salt, let 
boil, stir in wheat flour as in making corn meal mush; remove 
from fire, and serve at once with sweetened cream flavored 
with nutmeg. Some think it improved by adding blackber- 
ries, raspberries or cherries, either fresh or canned, just after 
taking from the stove. 

MINUTE PUDDING— No. 2. 

Put some milk over the fire, with a bit of lemon peel or 
essence of lemon, let it boil; then having made a large cup of 



Puddings and Sauces. 



137 



flour to a paste with a little cold milk, stir it by degrees into 
the boiling milk; let it boil, stirring it all the time, until it 
is thick; then dip a bowl in cold water, pour the pudding in, 
and let it cool a little before turning it out. Eat with butter 
and sugar sauce. The juice of a lemon or a glass of wine is 
an improvement, 

MOLASSES PUDDING. 

3 cups flour, 1 cup molasses, 

1 cup melted butter, 1 cup hot water. 

1 tea-spoon soda. 

Steam three hours. Serve with a sauce of butter and sugar 
worked to a cream, with hot water added to make it of proper 
consistency, and flavored with vanilla, 

PLUM PUDDING— No. 1. 

Take half a pound flour, half pound raisins stoned and 
chopped, and some currants, washed, picked and dried; use 
milk enough to stir easily with a spoon; add half a pound of 
suet chopped fine, a tea-spoon of salt, and four well beaten 
eggs ; tie in a floured cloth and boil four hours. The water 
must boil when it is put in and continue boiling until it is 
done. 

PLUM PUDDING- No. 2, 

Beat together half cup sugar, two eggs, and one tea-spoon 
butter, add three pints sweet milk, a little salt, six crackers 
rolled fine, one cup raisins, and half sheet gelatine dissolved 
in a little water; season with nutmeg or cinnamon. Bake in 
a pudding-dish, 

PLUM PUDDING— No. 3. 

1-J pounds raisins, 1 pound currants, 

1 pound beef suet, chopped f pound brown sugar, 

very fine, 6 ounces mixed peel, 

8 eggs, 1 pound flour, 

Mix very stifT and let stand over night, then thin it a little 
and tie very tight in bags and- boil six or eight hours, 
is 



138 



Puddings and Sauces, 



POOK MAN'S PUDDING. 

2 quarts milk, 1 cup uncooked rice, 

\ cup sugar, Butter size of a walnut, 

2 tea-spoons salt, Spice to taste. 

Bake three hours, and stir several times during the first 
hour. 

QUEEN OF PUDDINGS. — Mrs. B. W. Flower. 

1 pint sifted bread crumbs, 1 quart milk, 
1 cup sugar, Yolks of 4 eggs, 

Butter size of an egg (some add grated rind of lemon). 

Bake until done — but do not allow to become watery — and 
spread with a la} T er of jelly. Whip whites of eggs to a stiff 
froth with five table-spoons sugar, and juice of one lemon, 
spread on top and brown. Good with or without sauce, and 
very good cold. Make a hard sauce for it as follows : One 
cup very light brown sugar, half cup butter, half grated rind 
and the juice of one lemon; beat until very light. Vanilla 
may be used instead of the lemon. 

Or, for cocoanut pudding, soak half cup dessicated cocoanut 
in boiling milk for half an hour or more, and add to the pud- 
ding, baking and finishing as above; or, -for orange pudding, 
add a half dozen grated oranges. 

RICE PUDDING. 

To a cup of rice boiled in a custard kettle in a pint of water 
(seasoned well with salt) until dry, add a pint of milk in 
which a little corn starch has been dissolved, and boil again; 
add the yolks of two eggs beaten with half a cup of sugar, stir 
well together, and lastly add the juice and grated rind of one 
lemon. Place in a dish and bake slowly in the oven; when 
done, spread over the top the whites beaten with two table- 
spoons sugar, and brown in oven. A cup of raisins may be 
added just before baking. Or, after boiling the rice with the 
milk, eggs and sugar, add a lump of butter, and place a layer 
of the rice about an inch thick in a buttered dish sprinkled 
with bread crumbs, then a layer of peaches (either fresh or 



Puddings and Sauces. 139 



canned), repeating until dish is full, leaving rice for the last 
layer; bake slowly for half an hour, and when done, cover with 
the beaten whites, as above. 

RICE PUDDING— PLAIN. 

Take half a tea-cup best rice, put it in a small pie dish with 
three table-spoons moist sugar; fill the dish with milk and 
water in equal proportions, and bake very slowly. It is eaten 
cold. 

RICE PUDDING— PLAIN— No. 2. 

1 tea-cup boiled rice, 2 eggs, 

Sugar, salt and cinnamon to 1 quart sweet milk, 
taste. 

Bake half an hour ; serve with hard sauce. 

RICE SNOW BALLS. 

Boil one pint rice until soft in two quarts water with a tea- 
spoon salt; put in small cups, and when perfectly cold place 
in a dish. Make a boiled custard of the yolks of three eggs, 
one pint sweet milk, and one tea-spoon corn starch; flavor 
with lemon. When cold pour over the rice balls half an hour 
before serving. This is a very simple but nice dessert. 

SAGO AND APPLE PUDDING. 

Pare six apples and punch out the cores, fill holes with cin- 
namon and sugar, using two tea-spoons cinnamon to a cup of 
sugar; take one table-spoon sago to each apple, wash thor- 
oughly and let soak an hour in water enough to cover the 
apples, pour water and sago over the apples, and bake an 
hour and a half. 

STEAM PUDDING. 



1 quart flour, 

1 tea-cup chopped suet, 

^ tea-cup molasses, 

1 tea-spoon soda, 

A little salt. 

Mix, and steam three hours. 



1 coffee-cup chopped raisins or 
currants, 

-J tea-cup brown sugar, 

2 tea-cups sweet milk, 



140 



Puddings and Sauces. 



COCOANUT SAUCE. 

2 table-spoons butter, 1 cup sugar, 

Milk of one cocoanut, with a small piece grated, 

COLD CREAM SAUCE.— Mrs. A. Wilson, 

Beat together one cup sugar and half cup butter, and add a 
cup rich cream. Stir all to a cream, flavor with vanilla or 
lemon, and place where it will get very cold before serving. 

CREAM SAUCE— No. 1. 

I pint boiling milk, Yolks of 4 eggs, 

\ cup sugar, 1 tea-spoon corn starch. 

Vanilla. 

CREAM SAUCE— No. 2. 

1 tea-cup powdered white sugar, Scant half tea-cup butter, 
\ tea-cup rich cream. 

Beat butter and sugar thoroughly, add cream, stir the whole 
into half tea-cup boiling water, place on the stove for a few 
moments, stirring it constantly, take off and add flavoring. 

EVERY-DAY SAUCE. 

To one pint boiling water add heaping tea-cup sugar, table- 
spoon butter, a pinch of salt, and table-spoon corn starch dis- 
solved in cold water; season with nutmeg or vanilla, boil half 
an hour, and if good and well cooked it will be very clear. 
Or, to a table-spoon of currant jelly add a table-spoon of hot 
water: beat well and add to the above just before serving, 
omitting all other flavoring. Or, add a tea-spoon raspberry 
syrup, or two table-spoons vinegar. 

LEMON SAUCE. 

2 cups sugar, 2 eggs, 

J uice of two lemons, and rind if you choose. 

Beat all together, and just before serving add pint boiling 
water; set on stove and let boil at once. Some add one-third 
cup butter and table-spoon corn starch. 



Puddings and Sauces. 



141 



MAPLE SUGAR SAUCE. 

Melt over a slow fire, in a small tea-cup of water, half a pint 
maple sugar; let it simmer, removing all scum; add four table 
spoons butter mixed with a level tea-spoon flour, and one of 
grated nutmeg; boil for a few moments and serve with boiled 
puddings, 

ORANGE HARD SAUCE, 

Select a thin orange, cut the skin into sis equal parts, by 
cutting through the skin at the stem end and passing the 
knife around the orange to near the blossom end; loosen and 
turn each piece down and remove the orange, Extract juice 
and mix it with yellow sugar (prepared by dropping a drop 
or two of - gold coloring" on white sugar while stirring it) till 
a ball can be formed, which place inside the orange peel and 
serve, The "gold coloring" maybe omitted; Lemon sauce 
may be made in the same way. 

PINE-APPLE SAUCE, 

Mix butter and sugar, flavor with pine-apple (or any other 
flavoring), form a pyramid, and wick a tea-spoon shape it like 
a pine-apple, 

PLAIN CREAM SAUCE, 

I pint cream. 3 ounces brown sugar, 

^ small nutmeg grated, 



142 



Desserts. 



DESSERTS. 



More than book learning, more than fashionable clothing, 
more than splendid architecture, does the domestic cookery of 
a people show progress in refinement. The mere cravings of 
hunger are easily satisfied, and as the family cooking and eat- 
ing is done in the privacy of our homes, public opinion and 
criticism, which so irresistibly guide us in matters of dress 
and other external appearances, has but little influence upon 
the preparation of the family food. Hence poor cooking is the 
rule. There is no excuse for this except ignorance, and this 
ignorance is of choice, for the means of knowledge are within 
reach of all. Economy and crude cookery have no connection. 
A good cook will utilize every particle of food material put 
into her hands, and without the use of any more expensive 
ingredient than easily acquired skill, will make the scraps 
palatable and wholesome. 

But if our cookery may be taken as standard by which to 
judge how far we really are removed from barbarism, our 
progress in the culinary art may with equal propriety be 
gauged by our desserts. A good dessert leaves a pleasant 
impression, and so helps digestion. It is the poetry of 
cookery. 

MILK-MADE DESSERTS. 

Desserts add but a trifle to housekeeping expenses, espe- 
cially those simply made with milk and eggs. With a little 
ingenuity one recipe may be made to serve with variations for 
many dishes. 

Make a soft boiled custard by using a pint of milk, the 
yolk of two eggs, two table-spoons sugar, and a tea-spoon of 



Desserts. 



143 



corn starch; slice two oranges, and line the bottom of your 
pudding dish; flavor the custard with the juice or grated peel 
of one orange (be careful to grate only the yellow part; the 
white skin is very bitter), turn the custard over the orange, 
and bake ten or fifteen minutes, Beat the whites of the two 
eggs with a table-spoon of sugar, and spread on the top when 
when the pudding is baked, and let it brown slightly. 

For another pudding slice four apples and let them simmer 
in the oven with a little water till tender. Make a custard in 
the same way as before, pour over them, but flavor with lemon. 
Again, put half a can of strawberries, peaches, or pine-apple 
in your pudding, and you vary your pudding according to 
your fruit. The remaining fruit in the can may be used 
another day by making a corn starch pudding according to 
the recipe on the package, adding the fruit while it is boiling, 
to be served either hot or cold, with cream and sugar or a 
sauce. With berries it is nice to make a sauce of a cup of 
sugar and half a cup of butter, rubbed to a cream, flavored 
with a tea-spoon lemon and vanilla and two teaspoons vinegar. 
Then pour upon the mixture a tea-cup of berry juice, boiling- 
hot. This same recipe, with a cup of juice from stewed prunes 
makes a delicious sauce for a boiled pudding or roly-poly. 
Half a can of fruit is sufficient for a roly-poly. By using fruit 
in this way one can will make two desserts. 

I will give one other standard recipe to be varied according 
to taste : Put half a package of gelatine in a cup of cold water 
and let it stand ten minutes, then pour on a cup of boiling 
water, stirring until thoroughly dissolved. Add a cup of 
cream or milk, two table-spoons sugar, and a cup of cold 
boiled coffee; to be eaten cold, with cream and sugar, This is 
called coffee cream. For chocolate cream, make in the same 
way, but add, instead of coffee, a cup of grated chocolate 
boiled in a pint of miJk. For orange cream add the juice and 
grated peel of one orange and the yolks of two eggs. For 
pine-apple cream a few slices of pine-apple, a cup of juice, and 
the yolks of two eggs. Other fruits may be used in the same 
way. 



144 



Desserts t 



In making custards, dip out a little scalding milk and pour 
slowly over the beaten esgs, stirring briskly. This partially 
cooks the eggs and prevents their curdling; then pour slowly 
into the boiling milk, stirring constantly until done. 

AMBROSIA. 

Pare pine-apple and cut into small pieces, fill dish one- third 
full, then grate cocoanut over each layer, with sugar, until 
your dish is full; prepare several hours before using. Orange 
may be substituted for pine-apple. 

APPLE FLOAT. — Mrs. John Webb, Erie. 

3 large apples, White of 1 egg, 

1 cup granulated sugar, 1 grated lemon. 

Bake apples; when done scrape out the pulp, mix with the 
sugar and lemon, and when quite cold put in the whites of 
the eggs; beat all well together for at least half an hour; it 
will become a beautiful white mass. 

Custard for the above: 
1 quart milk, Yolks of 3 eggs, 

1 tea-spoon corn starch, Sweeten to taste, 

Flavor with vanilla. 

Serve the custard with spoonfuls of the float, 

APPLE TAPIOCA. 

1 cup tapioca, 6 large apples pared and cored, 

■J cup brown sugar, 1 tea-spoon cinnamon, 

Soak tapioca until soft, pare and core apples, put into small 
pan, put a little butter into each, pour tapioca over apples and 
sprinkle cinnamon over top; bake till apples are done. Serve 
hot or cold with sweetened cream, or nice milk. Use any kind 
of fruit the same way. 

BLANC MANGE PIE. — Mrs. Robert Saltsman. 
\ tea-cup sifted flour, 1 cup sugar, 

3 eggs, 1 tea-spoon cream tartar, 

\ tea-spoon soda, dissolved in A pinch of salt, 

table-spoon milk. 

This will make two pies, 



Desserts. 



145 



For the custard, take — 

1 pint milk, 1 cup sugar, 

2 eggs, 2 table-spoons corn starch. 
Cut cake open and spread between ; stick the edges together 

with the white of an e^g. 

BLANC MANGE— COLORED. 

This is otherwise known as " rothe grutzen." The milk 
never curdles, for none is needed. Boil the fruit in a little 
water, strain it through a jelly bag; sweeten to taste, and use 
the juice instead of milk. Make it precisely as you would 
plain bianc mange — no eggs, no flavoring, and increasing very 
slightly the proportions of corn starch. Any of the darker- 
colored fruits may be used — currants, red cherries, raspberries, 
blackberries, black currants, whortle berries or grapes. The 
rothe grutzen will be lighter or darker, as more or less water 
is used, and according to the color of the fruit. 

CHOCOLATE BLANC MANGE. 

Half box gelatine, soaked till dissolved in as much cold 
water as will cover it, four ounces sweet chocolate grated, one 
quart sweet milk, one cup sugar. Boil milk, sugar and choco- 
late five minutes, add gelatine, and boil five minutes more, 
stirring constantly; flavor with vanilla, put in moulds to cool 
and eat with cream. If wanted for tea make in the morning ; 
if for dinner the night before. For a plain bianc mange omit 
the chocolate. 

CHARLOTTE RUSSE. 

Cut stale sponge-cake into slices about half an inch thick 
and line three moulds with them, leaving a space of half an 
inch between the slices; set the moulds where they will not 
be disturbed until the filling is ready; take a deep tin pan 
and fill about one-third full of either snow or pounded ice, and 
into this set another pan that will hold at least four quarts. 
Into a deep bowl or pail (a whip-churn is better) put one and 
a half pints of cream (if the cream is thick take one pint of 

19 



146 



Desserts. 



cream and a half pint milk), whip to a froth, and when the 
bowl is full skim the froth into the pan which is standing on 
the ice, and repeat this until the cream is all froth; then with 
the spoon draw the froth to one side, and you will find that 
some of the cream has gone back to milk; turn this into the 
bowl again and whip as before; when the cream is all whipped 
stir into it two-thirds cup powdered sugar, one tea-spoon 
vanilla, and half a box of gelatine, which has been soaked in 
cold water enough to cover it for one hour, and then dissolved 
in boiling water enough to dissolve it (about half a cup), stir 
from the bottom of the pan until it begins to grow stiff; fill 
the moulds and set them on the ice in the pan for one hour, 
or until they are sent to the table. When ready to dish them, 
loosen lightly at the sides and turn out on a flat dish; have 
the cream ice-cold when you begin to whip it, and it is a good 
plan to put a lump of ice into the cream while whipping it. 

CHARLOTTE RUSSE— No. 2— WHITE.— Mrs. Robert 
Saltsman. 

One quart of cream whipped light, one ounce gelatine dis- 
solved in two gills of hot milk, whites of four eggs beaten to a 
stiff froth, one small tea-cup sugar; flavor with almond or 
vanilla. Mix the cream, eggs and flavoring, and beat the 
gelatine last. White sponge used instead of yellow. 

CHARLOTTE RUSSE— No. 3.— Mrs. Kimball. 

Soak one ounce gelatine in a coffee-cup of water for ten 
minutes, strain it boiling hot into oue pint warm milk, with 
the yolks of six eggs and one tumbler of sugar, made into a 
smooth custard. Stir this constantly until cold, then pour it 
into whipped cream; flavor to taste. Three pints of cream 
whipped into small quantities ; skim off the froth as fast as it 
rises into a dish surrounded with snow or ice; last of all add 
the whites of six eggs beaten to a stiff froth. Pour this into 
moulds lined with sponge cake, and set into a cool place ; let 
the mixture be thoroughly cool, stirring constantly till it is 
poured into the mould. 



Desserts, 



147 



CHARLOTTE RUSSE—No. 4. 

1 ounce gelatine, 1 pint sweet milk, 

1 pint cream, 4 eggs, 

Sugar to taste. 

Beat the sugar and yolks of eggs together until light, boil 
the gelatine in the milk and strain over the eggs and sugar; 
whip the cream, which must be very cold, to a nice froth, and 
add to the above; flavor with vanilla. Line the dish you wish 
to serve it in with sponge-cake, and pour the mixture in, then 
set it on ice till wanted. 

CHARLOTTE RUSSE—No. 5.— Mrs. E. Scott, Cleveland. 

This is usually made in a scalloped oval tin mould, three 
inches in depth, but a quarter tin pan can do the duty for it. 
Dissolve one large table-spoon gelatine in two-thirds of a tum- 
bler new milk, boiling it slowly, having first wetted the gela- 
tine with two table-spoons cold water, and soak ten minutes, 
as this makes it dissolve more readily in the boiling milk, 
which can be heated as the gelatine soaks. Add to it two 
large table-spoons white sugar. Beat three eggs well, and 
when the gelatine is melted and the milk cooled enough not 
to curdle, stir it carefully. Add one tea-spoon extract vanilla 
or lemon, then strain through a sieve. Cut sponge cake into 
slices half an inch thick, and fit them neatly and closely into 
a dish, covering the bottom of it first. Beat up a pint of thick 
cream with the milk and eggs already prepared, until it is 
well frothed. Do it either with a whip-churn or egg-beater; 
turn in the beaten mixture, cover with thin slices of cake, 
and place another pan over it. Set in a cool place for three 
or four hours, or as much longer as you desire, and you will 
have a delicious dish at a cheap rate. 

BOHEMIAN CREAMS. — M rs. Morris, Pittsburg. 

One quart cream, two table-spoons sugar, one ounce gelatine 
soaked in water until dissolved; whip half the cream (rich 
milk may be substituted for cream) to a stiff froth; boil the 
other half with the sugar and a vanilla bean until the flavor 



i 



148 



Desserts, 



is extracted (or vanilla extract may be added just after it is 
removed from the fire), take off the fire, add the gelatine, and 
when cooled a little, stir in the well-beaten yolks of the four 
eggs. As soon as it begins to thicken, stir steadily until 
smooth, when add the whipped cream, beating it in lightly. 
Mould and set on ice until ready to serve. 

To flavor with strawberries, strain two pounds berries 
through a colauder, sweeten to taste, add to the dissolved 
gelatine, set on ice, and when it thickens stir smooth, add the 
whipped cream as above, and mould. 

To flavor with peach, boil a dozen and a half choice fruit, 
sweeten and strain through a colander: add the dissolved 
gelatine and a tea-cup of cream, set on ice, and when it 
thickens stir until smooth, add the whipped cream and mould. 

To flavor with a pine-apple, cut fine, boil with half a pound 
pulverized sugar, strain through a colander, add the dissolved 
gelatine and a tea-cup of cream, set on ice, and when it thick- 
ens stir until smooth, add the whipped cream, and mould. 



Rind and juice of two large lemons, yolks of eight eggs, one 
cup sugar. Put all in a small pail, put pail in pan of boiling 
water, stir for three minutes, take pan from fire, whip whites 
of eggs and stir into custard. Serve, when cold, in custard 
glasses. This is nice for tea. 



Cover the gelatine with water and let soak half an hour; 
pour the boiling milk or cream, warmed, over the gelatine, 
then let cool a little: when you add the yolks of the eggs 
beaten separately, add slowly: then whip whites of eggs and 
stir in lightly; season with vanilla. Set away to mould: eat 
with cream and sugar, or a custard dressing. 



HAMBURG CREAM. 



ITALIAN CREAM . — Mrs. H. Janes. 



1 quart cream. 
1 ounce gelatine, 



6 eggs, 

7 cups sugar. 



Desserts. 



149 



RICE CREAM. 

Boil one pint new milk in a custard kettle, thicken to the 
consistency of cream with rice flour, sweeten and flavor, set in 
a cool place. Dissolve half an ounce gelatine in half pint cold 
water, set in a warm place, and when dissolved beat to a froth 
with an egg-beater, add the well-beaten whites of two eggs, 
sweeten and flavor, pour in mould and place on ice to cool ; 
turn out on dish, and serve with the rice cream around it. 

ROCK CREAM. 

Boil one cup rice in a custard-kettle in sweet milk until 
soft; add two table-spoons loaf sugar, a salt-spoon salt; pour 
into a dish and place on it lumps of jelly; beat the whites of 
five eggs and three table-spoons pulverized sugar to a stiff 
froth, flavor to taste, add one table-spoon rich cream and drop 
the mixture on the rice. 

SPANISH CREAM, 

One box gelatine dissolved in a pint of cold milk ; into two 
quarts boiling milk stir one and a half cups sugar and the 
yolks of eight eggs; pour all upon the dissolved gelatine, stir- 
ring well. When cool add half a pint wine, or flavor with 
lemon or vanilla, place iD dishes and cover with a meringue 
made of the beaten whites, the juice of one lemon, and one cup 
sugar; brown in oven two minutes and eat ice-cold. 

TAPIOCA CREAM. — Mrs. John M. Clark, Meadville. 

Soak over night two table-spoons tapioca in half a tea-cup 
milk (or enough to cover) ; bring one quart milk to boiling 
point; beat well together the yolks of three eggs, half tea-cup 
sugar and one tea-spoon lemon or vanilla for flavoring, add 
the tapioca, and stir the whole into the boiling milk, let boil 
once, turn into the dish and immediately spread on the whites. 
Serve when cold. 



150 



Desserts. 



BAKED CUP CUSTARD. — Old Fashioned Way. 

1 quart milk, 4 eggs, 

1 cup sugar, or sweeten to taste, A pinch of salt. 

Whip eggs and sugar together, pour in milk, then a little 
salt, set in oven to bake. This quantity will cook in half an 
hour. Do not let it stand too long, as it will curdle. Bake in 
cups. 

HARD CUSTARD. 

5 eggs well beaten, reserving 1 quart milk, 

3 whites for meringue, 5 table-spoons sugar, 

2 tea-spoons vanilla, Pinch of salt. 

Put in a pudding dish, which place in a pan of water in the 
oven and bake. When nearly baked, add a meringue made 
with the three whites and two table-spoons brown sugar to 
each white, and any flavoring. Bake a light brown. 

LEMON CUSTARD. — Mrs. Palmer, Cleveland. 

Beat two yolks of eight eggs till they are white, add pint 
boiling water, the rinds of two lemons grated, and the juice 
sweetened to taste; stir this on the fire till it thickens, then 
add a large glass of rich wine and half glass brandy ; give the 
whole a good boil, and put in glasses. To be eaten cold. 

MILK CUSTARD. 

Heat a quart of milk quite hot, that it may not whey when 
baked: let it stand till cold, then mix with it eight eggs, 
sweeten with loaf sugar, and flavor with essence of lemon and 
rose water or vanilla. Fill your cups, set them in an oven in 
a dripping-pan half filled with boiling water. When the water 
has boiled ten or fifteen minutes take out a cup, and if the cus- 
tard is of the consistency of jelly it is done. Cover the cups 
in the oven and they will bake better. 

SNOW CUSTARD. 

package gelatine, 3 eggs, 

2 cups sugar, Juice of one lemon. 

Soak the gelatine one hour in a tea-cup of cold water, add 



Desserts. 



151 



one pint boiling water, stir until thoroughly dissolved, add 
two thirds the sugar and the lemon juice; beat the whites of 
the eggs to a stiff froth, and when the gelatine is quite cold, 
whip it into the whites, a spoonful at a time, from half an 
hour to an hour. Whip steadily and evenly, and when all is 
stiff, pour in a mould, or in a dozen egg-glasses, previously wet 
with cold water, and set in a cold place. In four or five 
hours turn into a glass dish. Make a custard of one and a 
half pints milk, yolks of eggs, and remainder of the sugar, 
flavor with vanilla, and when the meringue or snow-balls are 
turned out of the mould, pour this around the base, 

GELATINE CUSTARD. 

To one-third package gelatine add a little less than one pint 
boiling water; stir until gelatine is dissolved, add the juice of 
one lemon, and one and a half cups of sugar; strain through 
a jelly-strainer into a dish for the table, and set in a cool 
place. For custard, to one and a half pints milk add the 
yolks of four eggs (reserving the whites), and four table- 
spoons sugar; cook, and flavor when cool. When required for 
the table, cut gelatine into small squares, and over them pour 
the custard. Add four table-spoons powdered sugar to the 
whites of four eggs well beaten, and when ready for the table 
place over the custard with a spoon. 

SOFT CUSTARD, 

Two eggs to a pint of milk ; boil milk and pour hot on eggs 
(well beaten previously), then return to pail; add two table- 
spoons sugar, and one tea-spoon vanilla; boil until thick. 

HEDCE-HOC — Mrs. Thomas Brown. 

|- cup almonds chopped fine, 1 cup sugar, 
\ cup butter, 1 cup milk, 

2 large cups flour, 4 eggs well beaten, 

1 tea-spoon soda if sour milk, or 3 tea-spoons baking powder if 

sweet milk. 

Bake three-quarters of an hour. Have almonds blanched, 
and when cake is done, stick almonds all over top. Serve 



152 



Desserts. 



with wine or brandy sauce; or instead of wine or brandy, use 
vinegar. This is just delicious. Or, bake cake in muffin-cups 
or gem-irons, and you can use cake for tea by frosting top of 
cake. 

JELLY. 

1 box gelatine. Juice of 3 lemons, 

Rind of one lemon, 1 pint cold water. 

Allow this to stand one hour and a half, then add two and 
a half pints boiling water, two pounds crushed sugar, one pint 
wine; stir gently until the sugar is dissolved, then pour into 
moulds. 

COFFEE JELLY. 

Half box gelatine soaked half an hour in half a tea- cup cold 
water (as little water as possible), one quart strong coffee, 
made as if for the table and sweetened to taste ; add the dis- 
solved gelatine to the hot coffee, stir well, strain into a mould 
rinsed with cold water, just before using; set on ice or in a 
very cool place, and serve with whipped cream. This jelly is 
veiy pretty formed in a circular mould with tube in centre; 
when turned out fill space in centre with whipped cream 
heaped up a little. 

MOONSHINE. 

This dessert combines a pretty appearance with palatable 
flavor, and is a convenient substitute for ice cream. Beat the 
whites of six eggs in a broad plate to a very stiff froth, then 
add gradually six table-spoons powdered sugar, beating for 
not less than thirty minutes, and then beat in about one heap- 
ing table-spoon preserved peaches cut in tiny bits (or some 
use one cup jelly). In serving, pour in each saucer some rich 
cream sweetened and flavored with vanilla, and on the cream 
place a liberal portion of the moonshine. This quantity is 
enough for seven or eight persons. 



Desserts. 



153 



ORANGE FLOAT. 

One quart water, the juice and pulp of two lemons, one 
coffee-cup sugar; when boiling add four table-spoons corn 
starch, let boil fifteen minutes, stirring all the time; when 
cold pour it over four or five peeled and sliced oranges, and 
over the top spread the beaten whites of three eggs ; sweeten 
and add a few drops of vanilla. 

SNOW FLAKES. 

Grate a large cocoanut into a glass dish, and serve with 
cream, preserves, jellies, or jams. 

WHIPS— Made One Hundred, Tears Ago. 

Boil one quart of cream and let stand till cold; take one 
pint white wine and juice of one lemon, steep the yellow rind 
one hour in the wine; make it very sweet with white sugar; 
put all together and whip one way until it is quite thick. It 
will keep two or three days. 




30 



154 



Ices and Ice Creams. 



ICES AND ICE CREAMS. 



Freeze ice cream in a warm place (the more rapid the melt- 
ing of the ice the quicker the cream freezes), always being 
careful that no salt or water gets within the freezer. If the 
cream begins to melt while serving, beat up well from the 
bottom with a long wooden paddle. 

Water-ices are made from the juices of fruits, mixed with 
water, sweetened, and frozen like cream. 

Coffee ice cream should be thickened with arrowroot; the 
flavoring for almond cream should be prepared by pounding 
the kernels to a paste with rose water, using arrowroot for 
thickening. For cocoanut cream grate cocoanut and add to 
the cream and sugar just before freezing. The milk should 
never be heated for pine- apple, strawberry or raspbeny cream. 
Berry flavors are made best hy allowing whole berries to stand 
for a while well sprinkled with sugar, mashing, straining the 
juice, adding sugar to it, and stirring it into the cream. For 
a quart of cream allow a quart of fruit and a pound of sugar. 
In addition to this add whipped cream and sweetened whole 
berries, just as the cream is beginning to set, in the propor- 
tion of a cup of berries and a pint of whipped cream to three 
pints of the frozen mixture. Canned berries may be used in 
the same way. A pint of berries or peaches, cut fine, added 
to a quart of ordinary ice cream, while in process of freezing, 
makes a delicious fruit ice cream. 

APPLE ICE. 

Grate, sweeten and freeze well-flavored apples, pears, peaches 
or quinces. Canned fruit may be mashed and prepared in the 
same way. 



Ices and Ice Creams. 



155 



CURRANT ICE. — Mrs. H. G. Webster, Danville, III. 

Boil clown three pints of water and a pound and a half of 
sugar to one quart; skim, add two cups of currant juice, and 
when partly frozen, add the whites of five eggs, 

LEMON ICE, OR SHERBET, 

1 gallon water, 4 pounds sugar, 

Juice of 12 lemons, Whites of 12 eggs, beaten, 

To the water and sugar (if boiled, when cold,) add the juice 
and the sliced rind of half the lemons; let stand an hour or 
two, then strain, freeze, and when half frozen add the whites. 

LEMON WATER ICE. 

Make a rich, sweet lemonade and freeze. This may be 
much improved by adding the well beaten whites of six eggs 
to each quart of lemonade. 

ORANGE ICE. 

Boil three-quarters of a pound of sugar in one quart water; 
when cool add the juice of six oranges; steep the rinds in a 
little water, strain, and flavor to taste with it. The juice and 
rind of one or two lemons added to the orange is a great 
improvement. 

ORANGE WATER ICE. 

To each quart of water add the juice of three or more 
oranges, one pound of sugar, the grated rind of one orange, 
and half a lemon, grated fine; also the juice of one lemon to 
every four quarts of water. Strain carefully into the can, and 
freeze the same as ice cream. 

RASPBERRY OR STRAWBERRY WATER ICE. 

Simmer one quart of fruit a little with one pound of sugar, 
and strain. When cool, stir into one quart of water and 
freeze. The well beaten whites of six eggs to each quart of 
water will much improve it. 



156 



Ices and Ice Creams. 



STRAWBERRY OR OTHER FRUIT ICED CUSTARD. 

Make a quart of rich boiled custard; when cold pour it on 
a quart of ripe fruit. Mash, pass through a sieve, sweeten 
and freeze. 

Fruit cream can be made in great variety by making the 
freezer partly full of ice cream, and before too stiff, stir in 
small or large fruit cut down, viz : strawberries, raspberries, 
peaches, pine-apple, etc. The freezer can be used for cooling 
custards, etc., hot from the stove, in a short time. 

BROWN ICE CREAM. 

Melt one and a half pounds brown sugar in an iron frying- 
pan, stirring it to dissolve thoroughly and prevent burning; 
pour it into one pint boiling milk, let cool, pour into three 
quarts cream and freeze. 

CARAMEL CREAM. 

Have on the fire in a pan one pound of maple sugar ; let it 
boil two or three times, sufficient to brown but not to burn it. 
Beat six eggs and one pound of white sugar very light; stir 
this into two quarts of boiling milk, and stir constantly until 
it comes to a boil; then pour in the boiling sugar, and mix 
thoroughly. When perfectly cold, add one quart of cream, 
sweetened with a cup of white sugar. Put in a freezer and 
freeze the same as ice cream. 

CHOCOLATE ICE CREAM. 

Scald one pint new milk, add b}- degrees three-quarters of a 
pound sugar, two eggs and five table-spoons chocolate, rubbed 
smooth in a little milk. Beat well for a moment or two, place 
over the fire and heat until it thickens well, stirring con-' 
stantly; set off, add a table-spoon of thin dissolved gelatine, 
when cold place in freezer; when it begins to set, add a quart 
of rich cream, half of it well whipped. 

To make a mould of chocolate and vanilla, freeze in separate 
freezers, divide a mould through the centre with card-board, 



Ices and Ice Creams. 



157 



fill each division with a different cream, and set mould in ice 
and salt for an hour or more. 

To make chocolate fruit ice cream, when almost frozen, add 
a coffee-cup of preserved peaches, or any other preserves, cut 
in fine pieces. 

LEMON ICE CEEAM. 

Squeeze a dozen lemons, make a juice quite thick with white 
sugar; stir into it very slowly three quarts of cream, and 
freeze. Orange ice cream is prepared in the same way, using 
less sugar. 

LEMON ICE CEEAM— No. 2. 

To each quart of cream add the juice and grated rind of one 
lemon, or a tea-spoon of lemon extract. Sweeten very sweet 
and freeze. 

OUR ICE CEEAM. 

2 quarts good sweet cream, 1 pound granulated sugar, 
Vanilla to taste. 

Dissolve the sugar well in the cream, then put extract in, 
strain well and pour in freezer. Sometimes we dissolve a 
small cake of sweet chocolate and whip well into the cream, 
strain and freeze. Strawberries jammed and strained into the 
cream after it has been chilled, are just delicious. Bananas, 
cut in small pieces and whipped in are very nice. So are 
peaches; in fact, we have used all kinds of fruit in this way, 
and they make delicious desserts. 

PINE-APPLE ICE CEEAM— No. 1. 

3 pints cream, 2 large, ripe pine-apples, 
2 pounds powdered sugar. 

Slice the pine-apples thin, scatter the sugar between the 
slices, cover up and let the fruit stand three hours, cut or chop 
it up in the syrup, and strain through a hair sieve or double 
bag of coarse lace; beat gradually into the cream, and freeze 
as rapidly as possible; reserve a few pieces of pine-apple 
unsugared, cut into square bits, and stir through cream when 
half frozen, first a pint of well-whipped cream, and then the 
fruit. Peach ice cream may be made in the same way. 



158 



Ices and Ice Creams, 



PINE- APPLE ICE CREAM — No. 2. 

To each quart of cream add the juice of one quarter of a 
good pine-apple, which should be previously cut up, sprinkled 
with sugar and strained. Sweeten very sweet and freeze. 

PLAIN ICE CREAM. 

Take any quantity of cream that you wish, make it very 
sweet, flavor to taste, and freeze. 

STRAWBERRY ICE CREAM. 

Prepare milk as for any ice cream, omitting the flavoring; 
sweeten berries as for the table, mash, and add to the milk, 
one quart berries to each gallon of milk, stir all together, 
strain through a close wire strainer, and freeze. 

TEA ICE CREAM. 

Pour over four table-spoons Old Efyson tea a pint of cream, 
scald in a custard kettle, or by placing the dish containing it 
in a kettle of boiling water, remove from the fire and let stand 
five minutes ; strain it into a pint of cold cream, put on to 
scald again, and when hot, mix with it four eggs and three- 
fourths of a pound of sugar, well beaten together; let cool and 
freeze. 

STRAWBERRY OR RASPBERRY ICE CREAM. 

The same as vanilla (No. 1); substitute the fruit, which 
should be first mashed and strained through a fine net. 

VANILLA ICE CREAM— No. 1. 

To each quart of cream add one-fourth of a vanilla bean, 
previously cut into small pieces and boiled in a small quantity* 
of cream or milk and strained. If preferred, substitute one 
tea-spoon extract vanilla. Sweeten very sweet and freeze. 

VANILLA ICE CREAM— No. 2. 
Te each quart of rich milk add two eggs, well beaten, and a 
tea-spoon corn starch; sweeten very sweet; cook it well with- 
out boiling. When cold stir in a tea-spoon vanilla extract 
and freeze. 



Preserves, Jellies and Jams. 



159 



PRESERVES, JELLIES AND JAMS. 



Preserves, to be perfect, must be made with the greatest 
care. Economy of time and trouble is a waste of fruit and 
sugar. The best are made by putting only a small amount of 
fruit at a time in the syrup, after the latter has been carefully 
prepared and clarified, and the fruit neatly pared. It is diffi- 
cult to watch a large quantity so as to insure its being done to 
a turn. 

The old rule is "pound of sugar to a pound of fruit," but 
since the introduction of cans three-quarters of a pound of 
sugar to a pound of fruit is sufficient, and even less is some- 
times used, the necessity for an excess of sugar having passed 
away, as preserves may be less sweet, with no risk of fermen- 
tation, if sealed. Either tin or glass may be used, care being 
taken to make the sealing perfectly air-tight. 

Dried fruits are much better, and require less boiling, if 
clean, soft water in poured over them and allowed to stand 
over night. In the morning boil until tender in the water, 
sweetening five minutes before removing from the stove. 

In making jams, the fruit should be carefully cleaned and 
thoroughly bruised, as mashing it before cooking prevents it 
from becoming hard. Boil fifteen or twenty minutes before 
adding the sugar, as the flavor of the fruit is thus better pre- 
served, (usually allowing three quarters of a pound of sugar to 
a pound of fruit), and then boil half an hour longer. Jams 
require almost constant stirring, and every housekeeper should 
be provided with a small paddle with handle at right angles 
with the blade (similar to an apple-butter "stirrer," only 
smaller), to be used in making jams and marmalades. 



160 



Preserves, Jellies and Jams. 



APRICOT JAM..- Mrs. D. Long. 

Get some of the ripest apricots you can find, pare and cut 
them thin, and then infuse or steam until tender. To every 
pound and a half of apricots take one pound good white sugar 
and three spoons water; boil the sugar, then drop in the fruit, 
let cook till clear, then put away in jars. 

BRANDY PEACHES. 

To six pounds peaches add four pounds sugar and one 
quart white brandy. Pack the peaches in a jar with the sugar 
and pour the brandy over them. They will keep for years. 

CALVES' FOOT JELLY. 

Take two calf's feet and add to them one gallon of water, 
which reduce by boiling to one quart. Strain it, and when 
cold, skim the fat entirely off. Add to this the whites of six 
eggs well beaten, a pint of wine, and half a pound of loaf 
sugar; add the juice of four lemons, and let them be well 
mixed. Boil the whole for a few moments, stirring constantly, 
and then pass it through a flannel strainer. This forms a ver}^ 
nutritious article of diet for the sick and convalescent. The 
wine may be omitted or added to at option. 

CHERRY PRESERVES. 

Choose sour ones — the early Richmond is good — seed nearly 
all, allow an amount of sugar equal to the fruit; take half the 
sugar, sprinkle over the fruit, let it stand about an hour, pour 
into a preserving kettle, boil slowly ten minutes, skim out the 
cherries, add rest of sugar to the syrup, boil, skim, and pour 
over the cherries; the next day drain off the syrup, boil, skim, 
if necessary, add the cherries, boil twenty minutes, and seal 
up in small jars. 

CITRON PRESERVES. 

Pare off rind, seed, cut in thin slices two inches long, weigh 
and put in preserving kettle with water enough to cover; boil 
one hour, take out the melon, and to the water in kettle add 



Preserves, Jellies and Jams. 



161 



as much sugar as there is melon by weight, boil until quite 
thick, replace melon, add two sliced lemons to each pound of 
fruit, boil twenty minutes, take out, boil syrup until it is very 
thick molasses, and pour over the fruit. 

CRAB APPLE JELLY. 

Wash and quarter large Siberian crabs, but do not core; 
cover to the depth of an inch or two with cold water, and 
cook to a mush; pour into a coarse cotton bag or strainer, 
and when cool enough, press or squeeze hard, to extract all 
the juice. Take a piece of fine swiss muslin or crinoline, 
wring out of water, spread over a colander placed over a 
crock, and with a cup clip the juice slowly in, allowing plenty 
of time to run through; repeat this process twice, rinsing out 
the muslin frequently. Allow the strained juice of four 
lemons to a peck of apples, and three-quarters of a pound of 
sugar to each pint of juice. Boil the juice from ten to twenty 
minutes; while boiling sift in the sugar slowly, stirring con- 
stantly, and boil five minutes longer. This is generally suffi- 
cient, but it is always safer to "try it," and ascertain whether 
it will "jelly." This makes a very clear, sparkling jelly. 

CRANBERRY JELLY. 

Prepare juice as in general directions, add one pound sugar 
to every pint, boil and skim, test by dropping a little into cold 
water (when it does not mingle with the water it is done), 
rinse glasses in cold water before pouring in the jelly, to pre- 
vent sticking. The pulp may be sweetened and used for 
sauce. 

CURRANT JELLY — Black, Bed, or White 

Let fruit be very ripe and picked clean from stems ; bruise 
and strain, and to every pint of juice add one pound of sugar. 
All jellies are made in this way. 

21 



162 



Preserves, Jellies and Jams. 



PRESERVED CITRON. 

Boil the citron in water until it is clear and soft enough to 
be easily pierced with a fork ; take out and put into a nice 
syrup of sugar and water, and boil until the sugar has pene- 
trated it. Take out and spread on dishes to dry slowly, 
sprinkling several times with powdered sugar, and turning 
until it is dried enough. Pack in jars or boxes, with sugar 
between the layers. 

ALL KINDS OF BERRY AND CURRANT JAMS. 

Pick fruit over carefully, jam, and to every pint of fruit 
after being jammed, take half a pint of sugar; cook until it 
will not run on dish ; stir all the time while cooking. 

CURRANT JELLY. 

Strip your currants off the stem, and put them into a stone 
jar; set the jar into a pot of water, let the water boil around 
the jar until the juice is extracted from the currants, then 
strain the juice through a coarse muslin bag. To one pint of 
juice put one pound sugar; when dissolved let it boil, and 
skim it; when it stiffens take it off. Boil it for about twenty 
minutes. 

RED CURRANT JELLY. 

Wash the currants and drain them, mash them with the 
back of a spoon, put them in a jelly bag and squeeze it till all 
the juice is pressed out; to every pint of juice allow a pound 
of loaf sugar; put the juice and the sugar into a kettle and 
boil them twenty minutes, skimming all the while; pour it 
warm into glasses, and when cold tie it up with brandy paper. 
Jellies should never be allowed to get cold in the kettle. If 
boiled too long they will lose their flavor and become of a dark 
color. Strawberry, raspberry, blackberry, and grape jelly may 
be made in the same manner, and with the same proportion 
of loaf sugar. 



Preserves, Jellies and Jams. 



163 



EGG BUTTER. 

Boil a pint of molasses slowly about fifteen or twenty min- 
utes, stirring to prevent burning; add three eggs well beaten, 
stirring them in as fast as possible, boil a few minutes longer, 
partially cool, and flavor to taste with lemon. 

FIG PRESERVES. 

Gather fruit when fully ripe, but not cracked open ; place 
in a perforated tin bucket or wire basket, and dip for a 
moment into a deep kettle of hot and moderately strong lye, 
(some prefer letting them lie an hour in lime water and after- 
wards drain); make the syrup in proportion of one pound of 
sugar to one of fruit, and when the figs are well drained, put 
them in syrup and boil until well cooked; remove, boil syrup 
down until there is just enough to cover fruit, put fruit back 
in syrup, let all boil, and seal up, while hot, in glass or porce- 
lain jars. 

ISINGLASS JELLY. 

2 ounces isinglass, 5 pints water, 

1-J pounds sugar, Whites 3 eggs well beaten. 

Season highly with cinnamon, orange peel, mace and good 
brandy; after dissolving isinglass and adding spices, let boil 
fifteen minutes, strain through flannel bag, and when nearly 
cool add the brandy. 

JELLIES WITHOUT FRUIT. 

Dissolve one-fourth pound gelatine in one and a half pints 
water, then add one-fourth ounce pulverized alum and four 
pounds brown or white sugar; boil eight minutes, and when 
nearly cool flavor with two ounces of extract of any flavor you 
may desire. 

LEMON BUTTER, 

Juice and grated rind of one lemon, tea-cup white sugar, 
yolks of two eggs, butter the size of two eggs ; boil ten min- 
utes. This can be made up in quantity, kept for a long time 
in bottles or jars, and used as needed for filling tarts, etc. 



16-4 



Preserves; Jellies and Jams. 



LEMON JELLY, 

Three good-sized lemons sliced, half a pound white sugar; 
two ounces isinglass or gelatine dissolved in two quarts cold 
water, a stick of cinnamon, and a little grated nutmeg. Beat 
the whites of three or four eggs, and when the gelatine is all 
dissolved stir them well with the other ingredients ; boil five 
minutes, strain through a flannel jelly-bag into moulds and 
set on ice; or the eggs, cinnamon and nutmeg may be omitted. 

LEMON JELLY— No. 2. 

Grated rind and juice of one 1 egg and yolk of another, 
lemon, Small piece of butter, 

Scant tea-cup sugar, 1 table-spoon water. 

Beat all together, and boil till thick. 

ORANGE JELLY — Made from Calves' Foot Stock. 

4 calf 's feet, 2 pounds loaf sugar, 

Juice of 6 lemons, 12 oranges, rinds of 8, 

Whites of 3 eggs. 

To the stock produced add the sugar, juice of lemons, the 
rinds of eight and juice of twelve oranges. When you stir in 
the whipped whites of eggs set where it will simmer slowly 
until the eggs set. Put in a few drops of cochineal, and pour 
through a bag into a mould. 

ORANGE JELLY. 

2 quarts water, 4 ounces gelatine, 

9 oranges, 3 lemons, 

1 pound sugar, Whites of 3 eggs. 

Soak gelatine in a pint of water, boil the three pints water 
and sugar together, skim well, dissolve gelatine, orange and 
lemon juice, and beaten whites; let come to a boil, skim off 
carefully all scum, boil until it jellies, and pour into moulds. 
Strain scum and add to mould. 

ORANGE MARMALADE. 

Take equal weights of oranges and granulated sugar; quar- 
ter and peel the oranges, removing carefully the thick inner 



Preserves, Jellies and Jams. 165 



skin from the peel, boil in clear water until tender, changing 
the water once, and renew with hot. This takes off some of 
the rank, bitter taste. Prepare the pulp by dividing, removing 
the seeds and white stringy parts, and cutting fine; when the 
peel is done (so as to be easily pierced with a broom-straw), 
drain for a few moments in a colander, and cut in fine shreds 
with a sharp knife or pair of scissors; place the palps to boil 
with a little water, and after it has boiled a few moments, add 
the sugar and shredded peel, and boil twenty minutes longer, 
stirring often and watching carefully to prevent burning. 
Put up in small jars with one paper pressed down on the fruit 
and another tied closely over top of jar; or use jelly glasses. 

PEACH BUTTER WITH CIDER. 

One peck of peaches, two quarts boiled cider; cook peaches 
soft, strain; have cider in kettle, put in strained fruit, stir 
well; cook down thick. 

Apple-butter is done in the same way, using part sour and 
part sweet apples. 

PEACH BUTTER OR MARMALADE. 

Pare peaches, let cook in a little water, when soft put 
through a colander and then through a sieve, then take to one 
pint of the fruit, after it has been strained, half a pint of 
sugar, put on stove and stir all the time while cooking. Seal. 

PEACH PRESERVES. 

Pare and halve your peaches, and to every pound of fruit 
take three-fourths pound sugar; let sugar come to a boil, 
skim ; drop a few peaches in at a time, let boil until they look 
clear; fill glass jar; let syrup boil down a little, then fill jar. 
Peach pits improve the flavor. Canned peaches are done just 
the same way, only taking one-fourth pound sugar. 

PEAR PRESERVES. 

Pare, cut in halves, core and weigh (if hard, boil in water 
until tender, and use the water for the syrup), allow three- 



166 



Preserves, Jellies and Jams, 



quarters of a pound sugar for each pound fruit, boil for a few 
moments, skim, and cool; when lukewarm add the pears and 
boil gently until the syrup has penetrated them and they look 
clear; some of the pieces will cook before the rest and must 
be removed; when done take out, boil down the syrup a little 
and pour over them. 

PEACHES SPICED. 

To seven pounds of peaches, take three pounds sugar, one 
cup cider vinegar, ten cents' worth of cinnamon, and two cents' 
worth of cloves tied up in thin cloth ; heat all together and 
pour boiling hot over peaches; do this three times, the last 
time boil down. Seal them air-tight, as they keep nicer. 

PLUM PRESERVES. 

Allow equal weights sugar and plums; add sufficient water 
to the sugar to make a thick syrup, boil, skim, and pour over 
the plums (previously washed, pricked and placed in a stone 
jar), and cover with a plate. The next day drain off syrup, 
boil, skim, and pour in over plums ; repeat this for three or 
four days, place plums and syrup in a preserving kettle, and 
boil very slowly for half an hour. Put up in stone jars, cover 
with papers like jellies, or seal in cans. 

PLUM MARMALADE. 

Rub the plums through the colander, add a pint of sugar to 
a pint of pulp, and boil half an hour, stirring all the time; put 
in small jars and cover as directed for jelly. 

Any variety of crab-apples maj T be prepared as above, 
adding to the marmalade a small piece of ginger root broken 
in bits. Or, add one-third pint sugar to one pint pulp, boil 
three-quarters of an hour, seal in fruit jars and use for pies, 
adding milk, eggs and sugar, as for pumpkin or squash pies. 

QUINCE OR APPLE PRESERVES. 

Take equal weight of quinces and sugar, pare, core, leave 
whole or cut up, as preferred, boil till tender in water enough 
to cover, carefully take out and put on platter, add sugar to 



Preserves, Jellies and Jams, 



167 



the water, replace fruit and boil slowly till clear, place in jars 
and pour syrup over them. To increase the quantity without 
adding sugar, take half or two thirds in weight as many fair, 
sweet apples as there are quinces, pare, quarter and core; 
after removing quinces, put apples into the syrup, and boil 
until they begin to look red and clear, and are tender, place 
quinces and apples iu jar in alternate layers, and cover with 
syrup. For the use of parings and cores, see "Quince Jelly." 
Apples alone may be preserved in the same way. 

QUINCE JELLY. 

Rub the quinces with a cloth until perfectly smooth, cut in 
small pieces, pack tight in kettle, pour on cold water until 
level with the fruit, boil until very soft; make a three-cornered 
flannel bag, pour in fruit and hang up to drain, occasionally 
pressing on the top and sides to make the juice run more 
freely, taking care not to press hard enough to expel the pulp. 
There is not so much need of pressing a bag made in this 
shape, as the weight of the fruit in the larger part of the bag 
causes the juice to flow freely at the point. To a pint of juice 
add a pint of sugar aud boil fifteen minutes, or until it is jelly; 
pour into tumblers or bowls, and finish according to general 
directions. 

If quinces are scarce, the parings and cores of quinces, with 
good tart apples, boiled and strained as above, make excellent 
jelly, and the quinces are saved for preserves. 

RASPBERRY JAM— No. 1. 

Weigh equal quantities of fruit and sugar; put the fruit 
into a preserving kettle, boil and mash it, let it boil very 
quickly, and stir constantly; add the sugar and boil half an 
hour. Jam made in this way is of a finer color than when the 
sugar is put in first. 

RASPBERRY JAM— No. 2.— Mrs. Craig, Danville. 

Let the raspberries be quite ripe and dry ; mash them fine, 
and to one pint of fruit add half a pint of sugar ; let boil half 
an hour, stirring all the time. 



168 



Preserves, Jellies and Jams. 



STRAWBERRY JAM. — Mrs. McK. 

Bruise some strawberries fine and to every pint of fruit add 
two-thirds of a pint of sugar; boil half an hour; put in jars. 

All jams are made in the same manner; add to every pint 
of fruit one-half pint of sugar — that is, after the fruit is 
jammed. 

STAWBERRY PRESERVES. 

To one quart of strawberries put one pound of sugar; put a 
little of the sugar in the bottom of the kettle, and one table- 
spoon water, then a layer of strawberries, and then of sugar, 
until all are in. Put them on a slow fire, shaking them every 
now and then, until the syrup is drawn. Let them boil for 
half an hour; put them immediately into the jars and seal 
them up tight. Set them in the sun for a few days. 

Raspberries, blackberries, and huckleberries are preserved 
in the same way. Some take a little longer to cook than 
others. 

WINE JELLY. 

Dissolve one pint gelatine in one pint of cold water, with the 
juice and rind of two lemons, and half an ounce of stick cinna- 
mon if you wish ; soak three-quarters of an hour, pour upon it 
three pints boiling water and one pint sherry, add four coffee- 
cups sugar, and strain through flannel into moulds. 



Canning Fruits. 



169 



CANNING FRUITS. 



The line display of canned fruits at the Centennial Exhi- 
bition was prepared as follows : The fruits were selected with 
great care, of uniform size and shape, and all perfect. They 
were carefully peeled with a thin, sharp, silver fruit-knife, 
which did not discolor them, and immediately plunged into 
cold water in an earthen or wooden vessel to prevent the air 
from darkening them. As soon as enough for one can was 
prepared, it was put up by laying the fruit piece by piece in 
the can, and pouring syrup, clear as crystal, over it, and then, 
after subjecting the whole to the usual heat, sealing up. 

All kinds of fruit can be canned by using one-fourth pound 
of sugar to the pound of fruit. For preserves we take one 
pound of sugar to one pound of fruit. Seal all kinds of pre- 
serves, and you will have no trouble with them in hot weather. 

BERRIES — PLAIN. 

Pick out stems or hulls, if any — if gathered carefully the 
berries will not need washing — put in porcelain kettle on the 
stove, adding a small tea-cup water to prevent burning at first. 
When they come to a boil, skim well, add sugar to taste (for 
pies it maybe omitted), let boil five minutes, fill in glass, 
stone, or tin cans, and seal with putty, unless self-sealers are 
used. This rule applies to raspberries, blackberries, currants, 
gooseberries, or any of the small berries. 

PEACHES, 

Have one porcelain kettle with boiling water, and another 
with a syrup made sweet enough with white sugar for the 
peaches; pare, halve and drop them into the boiling water, let 

22 



170 



Canning Fruits. 



them remain until a silver fork will pierce them, lift them out 
with a wire spoon, fill can, pour in all the boiling syrup the 
can will hold, and seal immediately. Continue in this way, 
preparing and sealing only one can at a time, until done; boil 
down the water in first kettle with the syrup, if any is left; if 
not add more sugar, and quite a nice marmalade will result. 
This manner of canning peaches has been thoroughly tested, 
and is pronounced by the experienced the best of all methods. 

PEARS. 

Pare, cut in two and core Bartlett pears; take half pound 
granulated sugar for each pound of fruit; set sugar on the fire 
with a little water; when boiling drop pears in and let cook 
about half an hour, put into jars, let syrup boil down thick as 
drips, pour over fruit, and seal. They will keep for years. 

Peaches are done in the same way. Pare all fruit with a 
silver knife. 

Quinces have to be boiled in a little clear water before being 
put into boiling syrup, which would otherwise toughen them. 

Preserved plums are done in the same manner, only take one 
pound of sugar to one pound of fruit. 

STRAWBERRIES. 

Fill glass jars with fresh, whole strawberries, sprinkled with 
sugar in the proportion of half pound of sugar to a pound of 
berries, lay covers on lightly, stand them in a wash-boiler 
filled with water to within an inch of tops of cans (the water 
must not be more than milk-warm when the cans are placed in 
it). When it has boiled for fifteen minutes, draw to back of 
stove, let steam pass off, roll the hand in a towel, lift out cans 
and place on a table. If the berries are well covered with their 
own juice, take a table-spoon and fill up the first jar to the 
very top of the rim from the second, wipe the neck, rub dry, 
and screw the top down firmly, observing carefully the general 
directions for canning berries. Fill another from the second, 
can, and^so on until all are finished. 



Canning Fruits. 



171 



TOMATOES. 

The tomatoes must be entirely fresh and not over-ripe; pour 
over them boiling water, let stand a few minutes, drain off, 
remove the skins and slice crosswise into a stone jar, cutting- 
out all the hard or defective portions ; cook for a few minutes 
in their own juice, skimming off the scum which rises, and 
stirring with a wooden spoon or paddle; have the cans on the 
hearth filled with hot water; empty, and fill with the hot 
tomatoes ; wipe the moisture from the tops with a soft cloth, 
and put on and secure the covers. If tin cans are used, press 
down the covers and pour hot sealing wax into the grooves. 
If put up in glass jars, set away in a dark place. Either tin, 
glass or stone cans may be used, and all may be sealed with 
putty instead of wax, it being much neater and more conve- 
nient. See general instructions for canning fruit. 

The following additional directions will be found convenient 
for reference, and reliable: 

Cherries, boil 5 minutes ; 6 ounces sugar to pound of fruit. 
Raspberries, boil 6 minutes; 4 ounces sugar to pound of fruit. 
Blackberries, boil 10 minutes ; 4 ounces sugar to pound of fruit. 
Peaches, boil 8 minutes; 4 ounces sugar to pound of fruit. 
Plums, boil 10 minutes ; 8 ounces sugar to pound of fruit. 
Pears, boil 20 minutes; 6 ounces sugar to pound of fruit. 
Currants, boil 6 minutes; 8 ounces sugar to pound of fruit. 
Grapes, boil 10 minutes; 8 ounces sugar to pound of fruit. 
Gooseberries, boil 8 minutes ; 8 ounces sugar to pound of fruit. 




172 



Fruits. 



FRUITS. 



The arrangement of fresh fruits for the table affords play 
for the most cultivated taste and not a little inventive genius. 
Melons, oranges, and indeed all kinds of fruits, are appro- 
priate breakfast dishes; and a raised centre-piece of mixed 
fruits furnishes a delicious dessert, and is an indispensable 
ornament to an elegant dinner table. Melons should be kept 
on ice, so as to be thoroughly chilled when served. Clip the 
ends of water melons, cut them across in halves, set up on the 
clipped ends on a platter, and serve the pulp only, removing 
it with a spoon ; or, cut across in slices, and serve with rind. 
Nutmeg melons should be set on the blossom end, and cut in 
several equal pieces from the stem downward, leaving each 
alternate piece still attached; the others may then be loosened 
and the seeds removed, when the melon is ready to serve. 
Fruit should be carefully selected. Havana and Florida 
oranges are the best, but do not keep well, and, on the whole, 
the Messina are preferable. A rough yellow skin covers the 
sweetest oranges, the smooth being more juicy and acid; a 
greenish tinge indicates that they were picked unripe. The 
Messina lemons, " November cut," are the best, and come into 
market in the spring. 

APPLE SAUCE, 

Pare, core, and cut in quarters apples that do not cook to 
pieces easily, and put on to stew in cold water with plenty of 
sugar. Cover close and stew an hour or more. The addition 
of the sugar at first preserves the pieces whole. If they are 
preferred finely mashed, add sugar after they are done. 



hruits. 



173 



BAKED APPLES. 

Cut out the blossom and stem, in the stem end put some 
sugar, place in dish with a small quantity of water if apples 
are sweet; if sour, the juice will be sufficient; bake till soft; 
serve either warm or cold. For an extra nice dish, pare and 
core apples, place in pan, put butter and sugar in cavity, and 
sprinkle cinnamon over them, and serve warm with cream or 
milk. Or, pare and quarter tart apples, put a layer in earthen 
baking dish, add lumps of butter and sprinkle with cinnamon, 
then a layer of apples, etc., till dish is full; bake till soft. 

BAKED SOUR APPLES. 

Quarter and core tart apples without paring, put into a 
bakiug dish, sprinkle with sugar and bits of butter, add a 
little water, and bake until tender. The proportion is a gill 
of sugar, and butter half the size of an egg, to three pints of 
apples, and a gill and a half of" water. 

BAKED SWEET APPLES. 

The most elaborate combinations of the most skillful cook 
cannot surpass simple sweet apples, properly baked. They 
are wonderfully rich and luscious. The best is the " Pound 
Sweeting," but other kinds are almost equal to it. Never core 
sweet apples ; wash them, set in baking pan with a little water 
in it, and bake slowly for several hours. When done, they 
are of a rich, dark -brown color. If taken out too soon they 
are insipid. 

FRIED APPLES. 

Quarter and core apples without paring ; prepare frying pan 
by heating it and putting in beef drippings ; lay the apples in 
the pan, skin side down, sprinkle with a little brown sugar, 
and when nearly done, turn and brown thoroughly. 

BLACK CAPS. 

Pare and core tart apples with apple-corer, fill the centre 
with sugar, stick four cloves in the top of each, and bake in 
deep pie dishes with a little water. 



174 



Fruits 



ICED APPLES. 

Pare and core one dozen large apples, fill with sugar and a 
little butter and nutmeg; bake until nearly done, let cool, and 
remove to another plate, if it can be done without breaking 
them, if not, pour off the juice. Ice tops and sides with cake- 
icing, and brown lightly. Serve with cream. 

TO KEEP APPLES. 

Apples are usually kept on open shelves, easily accessible, 
so that the decaying ones may be easily removed. They are 
sometimes packed in layers of dry sand, care being taken not 
to let them touch each other, with good results. When they 
begin to decay, pick out those which are specked, stew them 
up with cider and sugar, and fill all empty self-sealing fruit 
cans, and keep the sauce for use late in the season. Or, pack 
in dry sawdust, or any grain, as oats, barley, etc., so that they 
will not touch each other; or if the fruit is fine, wrap each 
apple in paper and pack in boxes. 

TO KEEP LEMONS. 

Cover them with cold water, changing it every week. This 
makes them more juicy. 

PEACH PYRAMID. 

Cut a dozen peaches in halves, peel and take out stones, 
crack half the seeds, and blanch the kernels; make a clear 
boiling syrup of one pound of white sugar, and into it put the 
peaches and kernels; boil very gently for ten minutes, take 
out half the peaches, boil the rest for ten minutes longer, and 
take out all the peaches and kernels; mix with the syrup left 
in the kettle the strained juice of three lemons, and an ounce 
of isinglass dissolved in a little water and strained; boil up 
once, fill a mould half full of this syrup or jelly, let stand until 
" set," add part of the peaches and a little more jelly, and 
when this is set, add the rest of the peaches, and fill up the 
mould with jell}'. This makes an elegant ornament. 



Fruits, 



175 



BAKED PEACHES. 

Wash peaches which are nearly or quite ripe, place in a 
deep dish, sprinkle with sugar, cover, and bake until tender. 

FROZEN PEACHES. 

Pare and divide large, fresh, ripe and juicy peaches, and 
sprinkle over them granulated sugar, freeze them like ice- 
cream for an hour; remove them just before serving, and 
sprinkle with a little more sugar. Canned peaches, and all 
kinds of berries may be prepared in the same way. 

TO KEEP PINE-APPLES. 

Pare aucl cut out the eyes of a ripe pine -apple, strip all the 
pulp from the core with a silver fork; to a pint of this add a 
pound of granulated sugar, stir occasionally until sugar is dis- 
solved, put in glass fruit cans, and turn down the covers as 
closely as possible. This will keep a long time. 

BAKED QUINCES. 

Wash and core ripe quinces, fill with sugar, and bake in 
baking dish with a little water. 

MOCK STPvAWBEPRIES. 

Cut ripe peaches and choice, well-flavored apples, in propor- 
tion of three peaches to one apple, into pieces about the size 
of a strawberry, place in alternate layers, sprinkle the top 
thickly with sugar, and add pounded ice; let stand about two 
hours, mix peaches and apples thoroughly, let stand an hour 
longer, and serve. 



176 



Pickles. 



PICKLES. 



In making pickles use none but the best cider vinegar, and 
boil in a porcelain kettle — never in metal. A small lump of 
alum dissolved and added when scalding pickles the first 
time, renders them crisp and tender, but too much is injurious. 
Keep in glass or stoneware; look at them frequently and 
remove all soft ones; if white specks appear in the vinegar, 
drain off and scald, adding a liberal handful of sugar to each 
gallon, and pour again over the pickles: bits of horse-radish 
and a few cloves assist in preserving the life of the vinegar. 
If put away in large stone jars, invert a saucer over the top of 
the pickles, so as to keep well under the vinegar. The nicest 
way to put up pickles is bottling, sealing while hot, and keep- 
ing in a cool, dark place. Many think that mustard (the 
large white or yellow) improves pickles, especially those chop- 
ped and bottled, and mangoes. Never put up pickles in any 
thing that has held any kind of grease, and never let them 
freeze. Use an oaken tub or cask for pickles in brine, keep 
them well under, and have more salt than will dissolve, so 
that there will always be plenty at the bottom of the cask. 
All pickles should be kept from the air as much as possible. 
In making sweet pickles, use best brown sugar, "coffee C," or 
good maple sugar. 

PICKLED ARTICHOKES. 

Rub off outer skin with a coarse towel and lay in salt water 
for a day, drain, and pour over them cold spiced vinegar, 
adding a tea-spoon of horse-radish to each jar. 



Pickles. 



177 



BEAN PICKLES. 

Pick green beans when young and tender, string, and place 
in a kettle to boil, with salt to taste, until they can be pierced 
by a fork, drain well through a colander, put into a stone jar, 
sprinkle with ground black or cayenne pepper, and cover with 
strong cider vinegar; sugar may be added if desired. The 
best varieties for pickliug are the white u German wax," and 
" Virginia snap." 

SWEET PICKLED BEETS. 

Boil them in a porcelain kettle till quite soft, when cool cut 
lengthwise to size of a medium cucumber ; boil equal parts 
vinegar and sugar with half a table-spoon ground cloves tied 
in a cloth to each gallon ; pour hot over the beets. 

PICKLED CABBAGE. 

Take nice heads of purple cabbage, pull olf the loose leaves, 
slice from top of head across the cabbage, in slices of about 
half an inch in thickness, place in a stone jar, sprinkle well 
with salt, let stand twenty-four hours. Prepare vinegar as 
follows : To a gallon add one ounce mace, one ounce pepper- 
corns (whole black pepper), and a little mustard seed. Drain 
cabbage, put back in jar, scald vinegar and spices, and pour 
over cabbage, repeating the scalding operation two or three 
times, and cover jar very tight. When done the cabbage will 
be a handsome red color, and very ornamental to the table. 

PICKLED CHERRIES. 

Pick over the cherries and remove all specked ones. Put 
them into a jar, and pour over them as much hot vinegar and 
sugar as will cover them ; to each gallon of vinegar allow four 
pounds sugar. Boil and skim it, and pour it hot over the 
fruit. Let it stand a week, then pour off the vinegar aud boil 
as before; pour it hot over the cherries the second time. As 
soon as they are cold tie them closely, 

23 



178 



Pickles. 



CHOW CHOW. 

One peck green tomatoes, half peck string beams, quarter 
peck small white onions, quarter pint green peppers mixed, 
two large heads cabbage, four table spoons white mustard 
seed, two of white or black cloves, two of celery seed, two of 
allspice, one small box yellow mustard, pound brown sugar, 
ounce turmeric; slice the tomatoes and let stand over night in 
brine that will bear an egg; then squeeze out brine, chop cab- 
bage, onions and beans, chop tomatoes separately, mix with 
the spices, put all in porcelain kettle, cover with vinegar, and 
boil three hours. 

CHOW CHOW PICKLES. 

Let two hundred small cucumbers stand in salt and water 
closely covered for three days. Boil for fifteen minutes in half 
a gallon best cider vinegar, one ounce white mustard seed, one 
of black mustard seed, one of juniper berries, one of celery 
seed (tying each ounce separately in Swiss bags), one handful 
small green peppers, two pounds sugar, a few onions, and a 
small piece alum. Pour the vinegar while hot over the cucum- 
bers, let stand a day, repeating the operation three or four 
mornings. Mix one-fourth pound mustard with vinegar and 
pour over. 

PICKLED CUCUMBERS. 

Put some spiced vinegar in a jar, with a little salt in it. 
Every time you gather cucumbers, pour boiling vinegar, with 
a little alum in it, over them. Then put them in the spiced 
vinegar. Keep the same vinegar for scalding. When you 
have enough take all from the spiced vinegar and scald in the 
alum vinegar two or three minutes, till green, then put them 
back in the spiced vinegar. 

PICKLED CUCUMBERS— No. 2. 

Prepare and. quarter ripe cucumbers, take out the 'seeds, 
clean, la}^ in strong brine nine days, stirring every day, take 
out and put in clear water one day, lay in alum- water (a lump 



Pickles. 



179 



of alum the size of a medium hulled hickory nut to a gallon of 
water) over night, make syrup of a pint good cider vinegar, 
pound brown sugar, two table-spoons each broken cinnamon 
bark, mace, and pepper grains; make syrup enough to cover 
the slices, lay them in and cook till tender. 

PICKLED CUCUMBERS— No. 3. 

Wash the cucumbers well and place them in stone jars. To 
every gallon of vinegar add half a tea-cup salt, one ounce 
ginger root, one ounce allspice, one ounce cloves, one ounce 
cinnamon, one ounce black pepper. Boil the vinegar and 
spices together for three mornings and pour over the pickles 
hot ; cover them closely. Will be ready for use in three days. 

RIPE CUCUMBER PICKLES— No. 1. 

Cut large, ripe, solid cucumbers in rings, pare, divide into 
smaller pieces and remove the seeds; cook pieces very slightly 
in weak vinegar, with salt enough to season well, drain, and 
put in stone jar in layers, with a few slices of onions, some 
cayenne pepper, whole allspice, whole cloves, bits of cinnamon 
bark, and celery seed (according to taste) between the layers 
of cucumber. Then cover with a syrup made of one pound 
brown sugar to one quart cider vinegar, boiled for about five 
minutes. Cover closely and set in a cool place. 

RIPE CUCUMBER PICKLES — No. 2.— Lottie Landon. 

Pare and core, soak in vinegar and water, with a little alum, 
for twenty-four hours or more. Take them out and weigh, to 
each pound of fruit take half pound sugar; boil them in clear 
vinegar until transparent, then put on the sugar and vinegar, 
and boil the fruit till of a dark, rich color, then skim out and 
boil the syrup with a few cassia buds, and pour over the fruit. 

CUCUMBER RELISH. 

This may be made of large cucumbers, Pare and cut in 
two, take out seeds, and grate, strain out most of the water, 
season highly with pepper and salt, add a little sugar, and as 
much vinegar as you have cucumbers ; put in small bottles 
and seal. 



180 



Pickles. 



FRENCH PICKLES. 

One peck green tomatoes sliced, six large onions sliced, mix 
these and throw over them one tea-cup salt and let them stand 
over night, next day drain thoroughly and boil in one quart 
vinegar mixed with two quarts water, for fifteen or twenty 
minutes. Then take four quarts vinegar, two pounds brown 
sugar, half pound white mustard seed, two table-spoons ground 
allspice, and the same of cinnamon, cloves, ginger, and ground 
mustard; throw all together and boil fifteen minutes. 

PICKLED GRAPES. 

Fill a jar with alternate layers of sugar and bunches of nice 
grapes just ripe; fill one-third full of good cold vinegar, and 
cover tightly. 

SPICED GRAPES. 

5 pounds grapes, 3 pounds sugar, 

2 tea-spoons cinnamon and ^ tea-spoon cloves, 
allspice. 

Pulp grapes, boil skins until tender, cook pulps and strain 
through a sieve, add it to the skins, put in sugar, spices and 
vinegar to taste; boil thoroughly and cool. 

MANGOES. * 

Select green or half grown musk melons, remove a piece the 
length of the melon, an inch and a half wide in the middle and 
tapering to a point at each end, take out seeds with a tea- 
spoon, secure each piece to its own melon by a stitch made 
with a needle and white thread. Make a strong brine of salt 
and cold water, pour it over them, and after twenty-four hours 
take them out. For filling use chopped tomatoes, chopped 
cabbage, small cucumbers, small white onions, and nasturtium 
seed, each prepared by remaining in salt water in separate 
jars twenty-four hours; add also green beans boiled in salt 
water until tender. For spice, use cinnamon bark, whole 
cloves, sliced and chopped horse-radish. 



Pickles. 



181 



SPICED NUTMEG MELON. 

Select melons not quite ripe, open, scrape out the pulp, peel 
and slice; put the fruit into a stone jar, and, for five pounds 
fruit, take a quart vinegar and two and a half pounds sugar; 
scald vinegar and sugar together and pour over the fruit; 
scald the syrup and pour over the fruit for eight successive 
days. On the ninth, add one ounce stick cinnamon, one of 
whole cloves, and one of allspice. Scald fruit, vinegar and 
spices together and seal up in jars. This pickle should stand 
two or three months before using. 

made mustard. 

1 table-spoon mustard, 1 table-spoon sugar, 

1 tea-spoon salt. 1| wine-glasses vinegar, 

1 egg. 

Let come to a boil. 

MADE MUSTARD. 

4 tablespoons best English 2 teaspoons salt, 

mustard, 

2 teaspoons white sugar, 1 teaspoon white pepper, 
2 teaspoons salad oil. 

Vinegar to mix to a smooth paste; good vinegar. Put the 
mustard in a bowl and wet with the oil, stirring it with a 
wooden spoon until smooth ; wet with vinegar till a stiff paste , 
add salt, pepper and sugar ; work all together thoroughly, wet- 
ting little by little till it is like cake batter ; beat a short 
time, put into mustard bottles, and pour over a little oil; set 
away 24 hours, when it is ready for use. It is very nice. 

PICEXED ONIONS. 

Select small silver-skinned onions, remove with a knife all 
the outer-skins, so that each onion will be perfectly white and 
clean. Put them into brine, that will float an egg, for three 
days; bring vinegar to boiling point, add a little mace and 
whole red peppers, ( or sprinkle with cayenne, adding bits of 
horse-radish and cinnamon-bark with a few cloves) and pour 
it hot over the onions, well drained from brine. 



182 



Pickles. 



PICKLED ONIONS— No. 2.— Mrs. 11. 

Peel the onions, which should be small white ones, let stand 
in strong brine for three days; take onions out and boil them 
fifteen minutes; pack in jars, with mace, black pepper, red 
pepper, cloves and a little mace and one pound sugar. They 
will be ready for use in one month. I use tomatoes with onions 
sometimes. Do not cook the tomatoes. 

PEACH PICKLES. 

To seven pounds peaches take three pounds sugar; take 
soft fruit; put vinegar and sugar on to heat; let boil; pour 
over fruit; do this three mornings; use cinnamon and cloves. 
Then tie up and set away. 

PEPPER SAUCE. 

Five dozen hot peppers, green or red, three heads of cab- 
bage, one head celeiy; chopped. Sprinkle with salt. One- 
quarter pound mustard seed. Cover with cold vinegar. It is 
ready for use. 

PICCALILLY.— Mrs. Kimball. 

Slice 1 peck green green tomatoes, 6 green peppers, 4 onions ; 
strew a teacup of salt over them and let them stand over 
night. In the morning pour off the liquor, put the tomatoes 
in a kettle with vinegar enough to cover them and one cup brown 
sugar, one cup grated horse-radish, one tablespoon each cloves, 
cinnamon and allspice; boil till soft; skim them out and pack 
in jars and pour the vinegar on while hot. 

PICKLES. 

Our way of doing up jerkins, or very small cucumber 
pickles, or large ones if you prefer them ; 

One peck very small cucumbers, 1 pint salt, 5 cents worth 
alum, 5 cents worth black pepper (whole), 10 cents worth cin- 
namon stick, 10 cents worth green peppers chopped, not very 
fine, 5 cents worth mustard seed, 1 pound sugar. Wash the 
pickles, put in stone jar, heat water sufficient to cover pickles 



Pickies 



183 



boiling hot, put alum into boiling hot water, then pour the 
boiling water over pickles; repeat this three mornings, then 
wash pickles, put into glass jars a few pickles, then peppers, 
whole mustard seed, cinnamon in layers, put horse-radish 
on top with any green leaves, such as peach or grape, then 
heat your vinegar boiling hot, pour over pickles and seal. We 
have had them keep three years. 

PICKLES A LA FRANCE. — Mrs. D. Long. 

Put two hundred smallest cucumbers in salt water, let stand 
twenty-four hours, then put them in two quarts of vinegar, 
let them get hot, then take them out and put two quarts of 
small onions into the same vinegar ; allow them to boil until a 
little tender, then take two quarts fresh vinegar, one-half 
pound mustard, one teacup of olive oil. work the oil and mus- 
tard together to a cream, then stir it in the vinegar, let it come 
to a boil, mix thoroughly, then put in the cucumbers and 
onions, let them stand on the back of the stove where they 
will keep warm twenty-four hours, then bottle for use. 

PICKLED RAISINS. 

Leave two pounds raisins on stem, add one pint vinegar and 
half pound sugar : simmer over a slow fire half an hour. 

PLUMS— EUCHERED. 

Nine pounds blue plums, six pounds sugar, two quarts vine- 
gar, one ounce cinnamon: boil vinegar, sugar and spice to- 
gether, pour over plums, draw off next morning and boil, pour 
back on plums, repeat the boiling five mornings, the last time 
boiling the fruit about twenty minutes. 

PYFER PICKLES. 

Salt pickles down dry for ten days, soak in fresh water one 
day: pour off water, place in a porcelain kettle, cover with 
water and vinegar, and add a teaspoon pulverized alum: set 
over night on a stove which had fire in during the day; wash 
and put in a jar with cloves, allspice, pepper, horse-radish and 



184 



Pickles. 



onions or garlic; boil fresh vinegar and pour over all; in two 
weeks they will be ready for use. These pickles are always 
fresh and crisp, and are made with much less trouble than in 
the old-fashioned way by keeping in brine. 

SOY. 

One peck green tomatoes, four large onions, one tea-cup of 
salt, chopped fine. Let stand over night; add two quarts of 
vinegar, boil fifteen minutes, then drain off, add one and a half 
pounds sugar, three pints vinegar, half pound mustard seed, 
one tea-spoon cayenne pepper, two table-spoons ground mus- 
tard, cinnamon, cloves, ginger. 

GREEN TOMATO SOY— CHILLIE SAUCE. — Mrs. Rin- 

dernecht. 

12 ripe tomatoes, 4 onions, 

2 green peppers, 2 table-spoons salt, 

1 table-spoon cloves, 2 grated nutmegs, 

2 table-spoons cinnamon, ^ cup sugar, 
1 cup vinegar. 

Chop tomatoes and onions, put on to boil for two hours, 
then add sugar and vinegar, let boil for half an hour longer, 
then add chopped peppers and leave on the fire just a few 
moments longer. Put in jars. 

STRAWBERRY PICKLES. 

Place strawberries in bottom of jar, add a layer of cinnamon 
and cloves, then berries, and so on ; pour over it a syrup made 
of two coffee-cups cider vinegar, and three pints sugar, boiled 
about five minutes; let stand twenty-four hours, pour off 
syrup, boil, pour over berries and let stand as before, then 
boil berries and syrup slowly twenty-five minutes; put in jars 
and cover. 

The above is for six quarts of berries. Pine-apples can be 
made in the same way, allowing six and a half pounds of fruit 
to above proportions. 



Pickles. 



185 



SWEET PICKLES— No. 1. 
Take eight pounds green tomatoes and chop line, add four 
pounds brown sugar and boil down three hours, add a quart 
of vinegar, a tea-spoon each of mace, cinnamon and cloves, 
and boil about fifteen minutes: let cool and put into jars or 
other vessel. Try this recipe once and 3^011 will try it again. 

SWEET PICKLES— No. 2. 
These can be prepared very nicely at any time by taking 
pear, peach, plum, or apple preserves, and pouring hot spiced 
vinegar over them; in a few days they will make a delightful 
relish. 

It very often happens in putting up cucumber pickles that 
you can only buy or gather a few at a time; these can be 
easily pickled in the following manner: Place in a jar, 
sprinkle with salt, in the proportion of a pint of salt to a peck 
of cucumbers, cover with boiling water, let stand twenty-four 
hours, drain, cover with fresh hot water; after another twenty- 
four hours, drain, place in a jar, and cover with cold, not very 
strong vinegar; continue to treat each mess in this manner, 
using the two jars, one for scalding and the other as a final 
receptacle for the pickles, until you have enough, when drain 
and cover with boiling cider vinegar, add spices, and in a few 
days they will be ready for use. 

TOMATO CHOW CHOW. — Mrs. DeWoolf, Bradford. 

One peck tomatoes chopped fine, one tea-cup salt; let stand 
over night, then drain through colander; two quarts water and 
one quart vinegar ; cook half an hour, drain it, then add — 

1 gallon not strong vinegar, 6 onions chopped fine, 

2 pounds sugar, l-i tablespoons cloves, 
1-J table-spoons cinnamon, 1-| table-spoons mustard, 
H table-spoons ginger, 1-J table-spoons pepper, 
1^- table-spoons allspice. 

Cook all well together. 

TOMATO PICKLES. 
Slice green tomatoes, and boil in weak brine until they are 
tender; dissolve one pound of brown sugar in one quart of vin- 
egar; scald and pour on the tomatoes; spice.to suit the taste. 

24 



186 



Pickles. 



TOMATO PICKLES— No 2. 

One peck of tomatoes, good, 1 teacup of salt, one-half tea- 
cup of black pepper, one. teaspoon of cayenne, 4 onions chop- 
ped fine, 1 pound brown sugar; boil one hour; 1 quart of vin- 
egar, 1 teacup of celery seed, 2 tablespoons of cloves, 2 table- 
spoons of cinnamon. 

TOMATO FIGS. 

Scald and skin pear-shaped (or any small sized) tomatoes, 
and to eight pounds of them add three pounds brown sugar; 
cook without water until the sugar penetrates and they have a 
clear appearance, take out, spread on dishes, and dry in the 
sun. sprinkling on a little syrup while drying; pack in jars or 
boxes, in layers with powdered sugar between. Thus put up 
they will keep for any length of time, and are nearly equal to 
figs. Peaches may be preserved in the same way. 

RIPE TOMATO PICKLES. 

Pare ripe, sound tomatoes (do not scald), put in a jar; scald 
spices (tied in a bag) in vinegar, and pour while hot over 
them. This receipt is best for persons who prefer raw tomo- 
toes. 

VINEGAR— HONEY. 

To one quart of clear honey, put eight quarts of warm 
water; mix it well together; when it has passed through the 
ascetous fermentation, a white vinegar will be formed, in man}^ 
respects better than the ordinary vinegar. 

VINEGAR— TO MAKE. 

Boil slowly for one hour three pounds of very course brown 
sugar in three gallons of water, work it with a little yeast, the 
same as you would beer; then put it into a cask, and expose 
it to the sun, with a piece of brown paper pasted over the 
bunghole, and it soon will become fine vinegar, fit for pickling 
or any other purpose. 



Pickles. 



187 



VINEGAR— RASPBERRY. 

Reel raspberries, any quantity or sufficient to fill a stone jar 
nearly full, then pour upon them sufficient vinegar to cover 
them, cover the jar closel} T , and set it aside for eight or ten 
days, then strain through flannel or muslin, and add to the 
clear liquor one and a half pounds sugar to each pint, place 
over a tire and boil for a few minutes, allow it to cool and bot- 
tle for use. This makes, when mixed with water, a delightful 
summer drink, and is also very beneficial for convalescents. 

VINEGAR— RASPBfeRRY— No. 2. 

Pour one quart vinegar and 4 quarts red raspberries in a 
stone jar, let it stand 24 hours, then strain. To one pint of 
juice add one pound white sugar; boil fifteen minutes and 
skim ; when cold, bottle tight. Will keep any length of time. 



188 



Candies, Frosting, &c. 



CANDIES, FROSTINGS, &C. 



BUTTER SCOTCH, 

Three pounds coffee A sugar, £ pound butter, half teaspoon 
cream tartar, eight drops extract lemon, add as much cold 
water as will dissolve the sugar, boil without stirring till it 
will easily break when dropped in cold water, and when done, 
add the lemon ; have a dripping pan well buttered and pour in 
one-fourth inch thick, and when partly cold, mark off in 
squares. If pulled, when partly cold, till very white, it will 
be like ice cream candy. 

BUTTER SCOTCH — NO. 2.—Jf/ss Wilkins. 

Two cups sugar, three cups water, three tablespoons of vin- 
egar, butter the size of an egg, teaspoon vanilla. 

BUTTER TAFFY. 

Two cups sugar, three-quarters cup vinegar, one-half cup 
butter; boil until brittle when tested in water: pour in but- 
tered pans. 

CARAMELS. 

Three pounds brown sugar, half pound chocolate, half 
pound butter, two tablespoons molasses, same of vinegar, 
one cup cream or milk: add vanilla when off fire, boil twenty- 
five minutes, beat ten minutes to granulate; if crisp preferred, 
do not beat. 

CHOCOLATE CARAMELS. 

One cup chocolate, one cup molasses, one cup brown sugar, 
one-half cnp sweet milk. Boil twenty minutes, when nearly 
done add a piece of butter the size of an egg. 



Candies, Frosting, &c. 



189 



COCOANUT CARAMELS. 
One pint milk, butter size of an egg, one cocoanut grated 
fine, or dessicated cocoanut may be used, three pounds white 
sugar, two teaspoons lemon, boil slowly until stiff (some then 
beat to a cream), pour into shallow pans, and when partly cold 
cut in squares. 

CHOCOLATE CARAMELS. 
One cup grated chocolate, four of sugar, two of molasses, 
two of milk, butter size of an egg, pinch of soda and flour; 
boil half an hour with quick fire, stirring to keep from burn- 
ing, pour in pans and mark in squares when nearly cold. 

CHOCOLATE DROPS. 
Two and a half cups pulverized or granulated sugar, one- 
half cup cold water, boil four minutes and beat till cold enough 
to make into little balls, take half a cake of chocolate, 
cut off fine and set where it will melt, and when balls are cool 
enough, roll in the chocolate. This makes eighty. Or while 
making into balls, mold over almond meats, roll in coarse 
sugar, and you have delicious " cream almonds." 

CREAM CANDY. — Mrs. Kimball 
Two cups sugar, one-half cup water, three tablespoons of 
vinegar, butter size of a hickory nut. Cook without skim- 
ming. 

KISSES. 

Beat the whites of four small eggs to a high, firm froth, stir 
into it half a pound pulverized sugar, flavor with essence 
lemon or rose, continue to beat until very light, then drop half 
the size of an egg, and a little more than an inch apart, on 
well buttered letter paper; lay the paper on a half -inch board 
and place in a hot oven, watch, and as soon as they begin to 
look yellowish take them out; or, beat to a stiff froth the 
whites of two eggs, stirring into them very gradually two tea- 
cups powdered sugar and two tablespoons corn starch; bake 
on buttered tins fifteen minutes in a warm oven, or until 
slightly brown. Chocolate puffs are made by adding two 
ounces grated chocolate mixed with the corn starch. 



190 



Candies, Frosting, &c. 



NUT TAFFY. 

Two pints maple sugar, half pint water, or just enough to 
dissolve sugar, boil until it becomes brittle b}^ dropping in cold 
water; just before pouring out add a tablespoon of vinegar; 
having prepared the hickorynut meats, in halves if possible, 
butter well the pans, line with the meats, and pour the taffy 
over them. 

POP CORN BALLS. 

Pop the corn and reject all that is not nicefy opened., place 
a half bushel on a table or dripping pan; put a little water in 
a suitable kettle, with one pound sugar, and boil until it be- 
comes quite waxy in cold water, remove from fire and dip into 
it six or seven tablespoons of gum solution, (made as thick as 
molasses by pouring boiling water on gum arabic and letting 
stand over night), pour mixture over the corn, putting a stick 
or the hands under the corn, lifting it up and mixing until it 
is all saturated, let stand a few moments, then flour the hands 
slightly and press into balls. This amount will make one 
hundred pop corn balls such as the street peddlers sell, but 
for home eating, omit the gum solution, and use a half pint of 
stiff taffy made as above for one peck of popped corn, This 
will make twenty rich balls. 

TAFFY. — Mrs. Kimball 

Three ounces butter melted, then add one pound brown 
sugar, stirring gently and constantly fifteen minutes; cool on 
buttered pans or plates. 

VANITY PUFFS. 

Beat five or six whites of eggs very stiff, add a pound of 
sugar, flavor with lemon or cardamon, cut off' about egg-size 
with a tablespoon, put on buttered paper, and let dry in a cool 
oven two hours. 



Candies. Frosting, &c. 



191 



FROSTING— No 1. 

Blanch half pint sweet almonds by putting them in boiling- 
water, stripping off the sMds, and spreading upon a dry 
cloth until cold: pound a few of them at a time in a mortar 
till well pulverized: mix carefully whites of three eggs and 
three-quarters pint powdered sugar, add almonds, flavor with 
a tea-spoon vanilla or lemon, and dry in a cool oven or in the 
open air when weather is pleasant. 

FROSTING— No. '2. 

Beat whites of two eggs to a stiff froth, add gradually half 
pound best pulverized sugar, beat well for at least half an 
hour, flavor with lemon juice (and some add tartaric acid, as 
both whiten the icing). To color a delicate pink, use straw- 
berry, currant or cranberry: or the grated peeling of a lemon 
or orange moistened with the juice and squeezed through a 
thin cloth, will color a handsome yellow. This amount will 
frost one large cake. 

BOILED FROSTING. 

Whites of three eggs beaten to a stiff froth, one large cup 
granulated sugar moistened with four table-spoons hot water; 
boil sugar briskly for five minutes, or until it "ropes" from 
the end of the spoon, turn while hot upon the beaten eggs, and 
stir until cold. If preferred, add half a pound sweet almonds 
blanched and pounded to a paste, and it will be perfectly deli- 
cious. This amount will frost the tops of two large cakes. 

FROSTING TVITH GELATINE. 

Dissolve large pinch gelatine in six table-spoons boiling 
water, strain and thicken with sugar and flavor with lemon. 
This is enough to frost two cakes. 

HICKORY NUT FROSTING. 

Take one or two eggs, according to size of cake, a tea-cup 
of sugar to an egg: chop the meats very fine, mix with frost- 
ing and spread on cake as thickly as you choose. 



192 



Candies, Frosting, &c. 



ORNAMENTAL FROSTING. 

Draw a small syringe full of the icing and work it in any 
design you fancy — wheels, Grecian borders, flowers, or border 
of beading ; looks well. 

ROSE COLORING. 

Mix together one-fourth ounce each of powdered alum and 
cream tartar, one ounce powdered cochineal, four ounces loaf 
sugar, and a salt spoon soda. Boil ten minutes in a pint pure 
soft water, when cool bottle and cork for use. This is used 
for jellies, cake, ice cream, etc. 

YELLOW FROSTING. 

The yolk of one egg to nine heaping tea-spoons pulverized 
sugar, and flavor with vanilla. Use the same day it is made. 



Drinks. 



193 



DRINKS. 



FILTERED COFFEE. 

The National Coffee-pot is so widely known as not to need 
description here, but the k4 gude wife" can improvise one 
equally as desirable and much simpler. Make a sack of fine 
flannel, or canton flannel, as long as the coffee-pot is deep, and 
a little larger than the top; stitch up the side seam to within 
an inch and a half of the top, bend a piece of small but rather 
stiff wire in a circle, and slip it through a hem made around 
the top of the sack, bringing the ends together at the opening 
left at the top of the side seam. Having put the coffee in the 
sack, lower it into the coffee-pot with the ends of the 
wire next the handle, spread the ends of the wire apart 
slightly, and push it down over the top of the pot. The 
top of the sack will then be turned down a little over the out- 
side of the pot, a part of it covering the " nose," and keeping 
in all the aroma, the elasticity of the wire causing it to close 
tight around the pot, holding the sack close to its sides. 
Instead of a wire (which must be removed to wash the sack 
after using), a tape may be used by tying the ends after 
turning the top of sack down. When the sack, with the coffee 
in it is in its place, pour the boiling water over the coffee, close 
the lid Tightly, and let simmer (not boil) fifteen minutes to 
half an hour. In pouring for the table raise the sack off the 
nose but not out of the pot. This makes good coffee without 
eggs or anything else to settle it 



194 



Drinks. 



MAKING COFFEE. 

" One for the pot," and a heaping tea-spoon of ground 
coffee for each person, is the usual allowance. Mix well, 
either with a part or the whole of an egg and enough cold 
water to thoroughly moisten it, place in a well-scalded coffee- 
boiler, pour in half the quantity of boiling water needed, ~ 
allowing one pint less of water than there are table-spoons of 
coffee. Roll a cloth tightly and stop up the the nose or spout, 
thus keeping in all the coffee flavor. Boil rather fast five 
minutes, stirring down from the top and sides as it boils up, 
and place on back part of stove or range where it will only 
simmer for ten or fifteen minutes longer. When ready to serve 
add the remainder of the boiling water. Coffee boiled a long 
time is strong, but not so well flavored or agreeable as when 
prepared as above. 

MAKING TEA. 

" Polly put the kettle on, and we'll all take tea." 
Of all the "cups that cheer" there is nothing like the 
smoking-hot cup of tea made with boiling water in a thor- 
oughly scalded tea-pot. If it is the good old fashioned green 
tea of " ye ancient, time," you must put it to draw and not to 
boil. If it is genuine "English Breakfast," or best black tea, 
the water must not only be boiling hot at the very moment of 
pouring it on, but the tea must actually boil for at least five or 
ten minutes. To insure keeping hot while serving, make the 
simple contrivance known as a " bonnet," which is warranted 
a sure preventative against that most insipid of all drinks — a 
warmish cup of tea. It is merely a sack, with a loose elastic 
in the bottom, large enough to cover and encircle the entire 
tea-pot. Make it with odd pieces of silk, satin, or cashmere, 
lined, quilted or embroidered ; draw this over the tea-pot as 
soon as the tea is poured into it, and it will remain piping hot 
for half an hour. One tea-spoon of tea and one tea-cup of hot c 
water is the usual allowance for each person. Freshly boiled 
soft water is the best for either tea or coffee. Always have a 
water-pot of hot water on the waiter with which to weaken 



Drinks. 



196 



each cup if desired. Serve both tea and coffee with the best 
and richest cream, but in the absence of this luxury, a toler- 
able substitute is prepared as follows : Take fresh, new milk, 
set in a pan or pail where it will slowly simmer but not boil or 
reach the boiling point, stir frequently to keep the cream from 
separating and rising to the top, and allow to simmer until it 
is rich, thick and creamy. In absence of both cream and 
milk, the white of an egg beaten to a froth, with a small bit of 
butter well mixed with it, may be used. In pouring coffee, it 
must be turned on gradually so as not to curdle it. 

RYE COFFEE. 

Take a peck of rye and cover it with water, let it steep or 
boil until the grain swells or commences to burst ; then drain 
or dry it. Roast to a deep brown color, and prepare as other 
coffee, allowing twice the time for boiling. Serve with boiled 
milk, 

COFFEE WITH WHIPPED CREAM. 

For six cups of coffee of fair size, take one cup sweet cream 
whipped light with a little sugar ; put into each cup the 
desired amount of sugar and about a table-spoon boiling milk ; 
pour the coffee over these and lay upon the surface of the hot 
liquid a large spoonful of the frothed cream. 

CHOCOLATE. — Vermont Becipe. 

To a pint of boiling milk and water, in equal proportions, 
take one table-spoon chocolate and one table-spoon sugar, dis- 
solve the chocolate and sugar in cold milk, stir into the milk 
and water while boiling, and allow all to boil ten or fifteen 
minutes. 

SODA BEER. 

2 pounds white sugar, Whites of two eggs, 

2 ounces tartaric acid, 2 table-spoons flour, 

2 quarts water. 

Boil two or three minutes and flavor to taste. When 
wanted for use, take a half tea-spoon soda, dissolve in half a 
glass of water, pour into it about two table-spoons of the acid, 
and it will foam to the top of the glass. 



196 



Drinks. 



DOMESTIC CHAMPAGNE. 

When grapes are just turning, or about half ripe, gather 
them, pound them in a tub, and to every quart of pounded 
fruit add two quarts of water; let the mixture stand fourteen 
days, then draw it off; to every gallon of liquor add three 
pounds of loaf sugar; when the sugar is dissolved pour into a 
cask; after it has done working put in a cellar; in six months 
bottle and wire corks tightly. 

SHAM CHAMPAGNE. 

1 ounce tartaric acid, 1 good-sized lemon, 

1 ounce ginger root, 1£ pounds white sugar, 

2^ gallons water, 1 gill yeast. 

Slice the lemons, bruise the ginger; mix all except the 
yeast; boil the water and pour it upon them, and let stand 
until cooled to blood heat, then add "the yeast; let stand in 
sun through the day, at night bottle, tie the corks, and in two 
days it will be fit for use. 

CURRANT WINE. 

Currants 4 pounds, sugar 3 pounds, water one gallon. Place 
the currants, stems and all, in a tub, and mash them well; add 
the water, set in a cool place and stir occasionally; continue 
the stirring for three days, then drain the liquor through a 
sieve, squeeze the pulp in a cloth, add the sugar, stirring until 
it is all dissolved, and put into a barrel or cask, which should 
stand in a dry, cool cellar. When fermentation is over, bung 
up tight and leave all winter. Rack off in spring before sec- 
ond fermentation, and bottle after second fermentation. 

LEMONADE. 

Roll six lemons well, slice thin in an earthen vessel, put over 
them two tea-cups white sugar, let stand fifteen minutes, add 
one gallon water and lumps of ice, pour into pitcher and 
serve. Some add soda after the glasses are filled, and stir 
rapidly for " sparkling lemonade." 



Drinks. 



19? 



LEMONADE — NO. 2. 

To one quart of water use three lemons and two cups sugar. 
Use ice water in the summer and, boiling water in winter. Hot 
lemonade taken going to bed will cure a hard cold. Straw- 
berries in cold lemonade improves it. 

GRANDMOTHER'S HARVEST DRINK 

One quart of water, table-spoon sifted ginger, three heaping 
table-spoons sugar, half pint vinegar. 

LEMON SYRUP. 

Take the juice of twelve lemons, grate the rind of sis in it, 
let it stand over night, then take six pounds of white sugar 
and make a thick syrup, when it is quite cool strain the juice 
into it and squeeze as much oil from the grated rind as will 
suit the taste; a tablespoon in a goblet of water will make a 
delicious drink on a hot day, far superior to that prepared 
from the stuff commonly sold as lemon syrup. 

PARIS PUNCH. 

One pint green tea, one-half pint brandy, add three lemons 
and sugar. 

CLARET PUNCH. 

Six bottles claret, 9 oranges, 

4 lemons cut in slices, 2 pounds white sugar, 

One-half gallon ice water. 

SHERBETS. 

Wash ripe fruit (strawberries, currants, pine-apples, cherries 
or raspberries) and pass first through a coarse sieve and then 
through a cloth; to every quart juice add a quart water, 
sweeten to taste by mixing thoroughly with powdered sugar, 
bottle and surround with ice, serve in wine-glasses. Pine- 
apples must be grated before straining. Grapes, especially the 
Catawba and Scuppernong, are excellent for this purpose, and 
even the wild-fox grape may be used. They must be mashed 
and the juice washed out with water. 



198 



Drinks, 



RASPBERRY SHRUB. 

Place red raspberries in a stone jar, cover them with good 
cider vinegar, let stand over night; next morning strain, and 
to one pint of juice add one pint of sugar, boil ten minutes 
and bottle while hot. 

CREAM SODA WITHOUT A FOUNTAIN. 

Coffee 4 pounds, water 3 pints, 3 nutmegs grated, whites of 
10 eggs well beaten, gum arabic 1 ounce, oil of lemon 20 
drops, mix all and place over a gentle fire and stir about 30 
minutes, then strain and divide into two parts; into one-half 
put super-carbonate of soda 8 ouuces, and into the other half 
put tartaric acid 6 ounces; shake well, and when cold ready 
for use by pouring 4 dessert-spoons from both into separate 
glasses, which are one-third full of cold water; stir each and 
pour together, and you have a nice drink. You can flavor it 
with other oils. 



Food for the Sick, 



199 



FOOD FOR THE SICK. 



ARROWROOT CUSTARD. 

One table-spoon of arrowroot, one pint of milk, one egg, 
two table-spoons sugar; mix the arrowroot with a little of the 
cold milk; put the rest of the milk on the fire and boil, and 
stir in the arrowroot, and egg and sugar, well beaten together, 
scald and pour into cups to cool, Any flavoring the invalid 
prefers may be added. 

BEEF BROTH. — Mrs. F. M. W. 

Cut in small pieces one pound of good lean beef, put on in 
two quarts cold water and boil slowly, keeping it well covered, 
one and one-half hours, then add half a tea cup tapioca which 
has been soaked three-quarters of an hour in water enough to 
cover, and boil half an hour longer. Some add with the tapioca 
a small bit of parsley, and a slice or two of onion. Strain be- 
fore serving, seasoning slightly with pepper and salt. It is 
more strengthening to add, just before serving, a soft poached 
egg. Rice may be used instead of tapioca, straining the 
broth, and adding one or two table-spoons rice, soaked for a 
short time, and then boiling half an hour. 

BEEF TEA. 

Cut pound best lean steak in small pieces, place in glass 
fruit jar perfect one) cover tightly and set in a pot of cold 
water, heat gradually to boil, and continue this steadily three 
or four hours until the meat is like white rags and the juice 
thoroughly extracted; season with very little salt, and strain 
through a wire strainer. Serve either warm or cold. To pre- 
vent jar toppling over, tie a string around the top part, and 



200 



Food for the Sick. 



hang over a stick laid across the top of pot. When done, set 
kettle off stove and let cool before removing the jar and in 
this way prevent breakage. Or when beef tea is wanted for 
immediate use, place in a common pint bowl (yellow ware), 
add very little water, cover with saucer, and place in a moder- 
ate oven ; if in danger of burning add a little more water. 

BROILED BEEFSTEAK. 

Many times a small piece of "tenderloin " or " porterhouse" 
is more wholesome for an invalid than broths and teas, and with 
this may be served a potato, roasted in the ashes, dressed with 
sweet cream, or a little butter, and salt, or nicely cooked 
tomatoes. Have the steak from half an inch to an inch thick, 
broil carefully two or three minutes over hot coals, turning 
often with a knife and fork, so as not to pierce it. When done 
put on a small dish, season slightly with salt and pepper and 
a small bit of butter, garnish with the potato and serve hot. 

BROILED CHICKEN, QUAIL, SQUIRREL OR WOOD- 
COCK. — Mrs. W. W. 

Any of these must be tender. Take the breasts of the first 
two, or the thighs of the others; place on hot coals or on a 
broiler, turning often to prevent burning. When done remove 
the burned parts, if any, season slightly with butter, pepper 
and salt, and serve at once. 

CHICKEN BROTH. — Miss. M. B. Jacobs. 

Take the first and second joint of a chicken, boil in one 
quart of water till very tender and season with a very little 
salt and pepper. 

CRUST COFFEE. 

Toast bread very brown, pour on boiling water, strain and 
add cream and sugar, and nutmeg if desired. 

CREAM SOUP. — Mrs. Mary A. Tomson. 

One pint boiling water, half tea-cup cream, add broken 
pieces of toasted bread and a little salt. 



Food for the Sick. 



201 



EGG GRUEL, 

Beat the yolk of an egg with a table-spoon of sugar, beating 
the white separately, add a tea-cup of boiling water to the 
yolk, then stir in the white and add any seasoning. Good for 
a cold. 

UNCOOKED EGG. 

This is quite palatable, and very strengthening, and may be 
prepared in a variety of ways. Break an egg into a goblet 
and beat thoroughly, add a tea-spoon sugar, and after beating 
a moment add a tea-spoon or two of brandy or port wine, beat 
well and add as much rich milk, or part cream and milk, as 
there is of the mixture. Or, omit brand}', and flavor with any 
kind of spice, or, milk need not be added, or the egg may be 
beaten separately, stirring in lightly the well -whipped whites 
at the last. 

FEVER DRINK. 

Pour cold water on wheat bran, let boil half an hour, strain 
and add sugar and lemon juice. Pour boiling water on flax- 
seed, let stand till it is ropy; pour into hot lemonade and 
drink. 

GRAHAM GEMS FOR INVALIDS. 

Mix Graham flour with half milk and half water, add a little 
salt, beat, making the batter thin enough to pour; have the gem 
pan very hot, grease it, fill as quickly as possible and return 
immediately to a hot oven; bake about thirty minutes. Prac- 
tice will teach just the proper consistency of the batter, and 
the best temperature of the oven. It will not be good unless 
well beaten. 

JELLICE. 

One half teaspoon currant, lemon or cranberry jelly put into 
a goblet, beat well with two table-spoons water, fill up with 
ice-water, and you have a refreshing drink for a fever patient. 

26 



202 



Food for the Sick 



MULLED BUTTERMILK. 

Put on good buttermilk, and when it boils add the well- 
beaten yolk of an egg. Let boil up and serve. Or, stir into 
boiling buttermilk thickening made of cold buttermilk and 
flour. This is excellent for a convalescing patient. 

MILK PORRIDGE. 

Place on stove in skillet one pint new sweet milk and a very 
little pinch of salt, when it boils have ready sifted flour, and 
spriukle with one hand into the boiling milk, stirring all the 
while with a spoon. Keep adding flour until it is about the 
consistency of thick molasses. 

RICE WATER. 

Take of rice two ounces, let it be well washed, and add to it 
two quarts water; boil it for an hour and a half, and then add 
sugar and nutmeg as much as may be required. To be taken 
ad libitum. Rice, when boiled for a considerable time, 
assumes a gelatinous form, and, mixed with milk is a very 
excellent diet for children. It possesses, in some measure, a 
constipating property, which may be increased by boiling the 
milk. 

SAGO CUSTARD. 

Soak two table-spoons sago in a tumbler of water an hour 
or more, then boil in same water until clear, and add a tum- 
bler of sweet milk ; when it boils add sugar to taste, then o 
a beaten egg and flavoring. 

SICK ROOM WASH. 

The following makes a delicious, refreshing and cooling 
wash for the sick room : 

Take of rosemary, wormwood, lavender, rue, sage and mint, 
a large handful of each. Place in a stone jar, and turn over it 
one gallon of strong cider vinegar, cover closely, and keep near 
the fire for four days, then strain, and add one ounce pounded 
camphor gnm. Bottle, and keep tightly corked. 



Hints for Care of the Sick. 



203 



HINTS FOR CARE OF THE SICK. 



For Worms. — Give rue tea. 

For Colds. — Drink hot pennyroyal tea. 

For Colic in Children. — -Give catnip tea. 

Beef Tea.— To make beef tea more palatable for some pa- 
tients, freeze it 

For Burns.— Lime water, olive oil, and glycerine, equal 
parts; applied on lint. 

Liniment. — Three ounces each of tincture of opium, cam- 
phorated oil, and soap liniment. 

Cure for Wounds from Rusty Nails. — Dip fat pork in tur- 
pentine and bind it on the wound. 

To Cure Chilblains. — To one ounce kerosene oil add one 
grain morphine; also good for burns. 

For Quinsy. — Gargle with water as hot as can be borne. 
This gives great relief, even in severe cases. 

Frosted Feet. — Take a raw onion, cut in halves, dip it in 
salt, and rub the afflicted parts with it a few times. 

For Sick Headache. — Whenever the symptoms are felt com- 
ing on, drink a cup of thoroughwort or boneset tea. 

For Stiff Joints. — Oil made by trying up common angle- 
worms is excellent to apply to sinews drawn up by sprains or 
disease. 

For Sore Throat. — Take five cents' worth chlorate of 
potassa, dissolve, and take a tea-spoon every hour, and also 
gargle with it. 



Hints for Care of the Sick. 



For Rheumatism. — To one pint alcohol add one table-spoon 
pulverized potash, and a lump of gum camphor the size of a 
walnut. Use as a liniment. 

To Stop Bleeding.— Apply wet tea leaves or scrapings of 
sole leather to a fresh cut and it will stop the bleeding, or ap- 
ply a paste of flour and vinegar. 

Foe Dressing Cuts, Wounds, or Sores. — Surgeon's solution 
of carbolic acid and pure glycerine mixed in equal parts, and 
applied on soft lint or linen cloth. 

To Stop Bleeding at the Nose. — Bathe the feet in very hot 
water, drinkiug at the same time a pint of cayenne pepper tea, 
or hold both arms above the head. 

Alum Whey. — Mix half ounce powdered alum with one pint 
sweet milk, strain, and add sugar and nutmeg; it is good in 
hemorrhages, and sometimes for colic. 

Remedy for Piles. — Mix a tea-spoon of sulphur with a tea- 
cup of milk, and take twice a day, morning and night, until 
improvement takes place; then take occasionally. 

Dyspepsia. — A simple and effectual remedy for dyspepsia is 
to abstain from drinking immediately before or during meals, 
and for an hour afterward. Also, use no milk in either tea or 
coffee. 

To Absorb Bad Air. — In cases of small pox, scarlet fever, 
or other fever, onions sliced and kept in the room wilPabsorb 
the bad air; the fever will soon disappear; they must be 
changed very often. 

Cure for Felon. — When a felon first makes its appearance 
take the inside skin of an egg-shell and wrap it around the 
part affected. When the pressure becomes too painful wet it 
with water, and keep it on twelve hours. 

To Remove Warts. — Touch the warts with caustic potassa, 
or liquor potassa, or acetic acid. The operation is not pain- 
ful, does not discolor the skin, and removes the warts in a short 
time, leaving the skin perfectly smooth. 



Hints for Care of the Sick. 



205 



For Ivy Poisoning. — A simple and effectual remedy for ivy 
poisoning, is said to be sweet spirits of nitre. Bathe the parts 
affected two or three times during the day, and the next morn- 
ing scarcely any trace of the poison will remain. 

For Buens and Bruises. — Apply peach-tree leaves, the 
smooth side next the skin, and bind them on. For burns, 
when there is danger of mortification, or even if it has already 
set in, bind on strips of cloth dipped in clean tar. 

Cherokee Liniment. — One ounce gum camphor, dissolved 
in alcohol, one ounce each of spirits turpentine, sweet oil, 
hemlock oil, origanum oil, and cedar oil, two ounces spirits of 
hartshorn. Use externally. Shake well before using. 

For the Lungs. — A quart (or less if too strong) of tar, stir- 
red six minutes in a gallon of water, and one-fourth of a tum- 
bler taken four times a day, an hour or two after meals, is said 
to clear the lungs and give greater ease in public speaking. 

Cure for Milk-Crust.— Fresh mutton tallow melted and 
applied very thick, once or twice a day; wash once a week, 
or oftener, with white Castile soap; apply fresh tallow after 
washing, it will allay the burning and itching; no medicine is 
needed. 

For a Cold. — Cayenne pepper tea for a cold. Put a quar- 
ter of a tea-spoon of cayenne in a tea-cup ; pour over hot water 
and sweeten with sugar. Or, steep horse-radish in a gill of 
vinegar, add a gill of honey and take a tea-spoon every 
twenty minutes. 

For Erysipelas. — A simple poultice made from cranberries, 
pounded fine, and applied in a raw state, is said to be a cer- 
tain cure; or slip off the outer bark of elder, break up the 
wood with the inner bark, and steep in buttermilk ; drink, and 
apply to the parts affected. 

To Prevent a Child Coughing at Night. — Boil the strength 
out of ten cents worth of Seneca snake-root in one quart of 
soft water; strain through a cloth, boil down to a pint, add 
one cup powdered sugar made into a thick molasses. Give 
one tea-spoon on going to bed. 



206 



Hints for Care of the Sick. 



To Prevent Taking Cold. — If out in cold weather with 
insufficient clothing or wrappings, fold a newspaper and spread 
across the chest. Persons having weak lungs can in this way 
make for themselves a very cheap and perfect lung protector. 
Large papers spread between quilts at night add much to the 
warmth. 

For Sore Mouth in Nursing Babies. — A tea-spoon each of 
pulverized alum and borax, half a salt-spoon of pulverized 
nut-galls, a table-spoon honey; mix, and pour on it half a tea- 
cup boiling water; let settle, and with a clean linen rag wash 
the mouth four or five times a day, using a fresh piece of linen 
every day. 

Bad Breath. — Bad breath from catarrh, foul stomach, or 
bad teeth, may be temporarily relieved by diluting a little 
bromo chloralum with eight or ten parts of water, and using it 
as a gargle, and swallowing a few drops just before going out. 
A pint of bromo chloralum costs fifty cents, but a small vial 
full will last a long time. 

Catarrh Cold. — Ten drops carbolic acid, and seven and a 
half each of iodine and chloroform; heat a few drops over a 
spirit lamp in a test tube, holding the mouth of the tube to 
the nostrils as soon as volatization is effected. Repeat every 
two minutes, until the patient sneezes a number of times, when 
the troblesome symptoms will disappear. 

Treatment of Diphtheria. — I wish to suggest to physicians 
in treating diphtheria, to use, internally, a very weak solution 
of carbolic acid, and for the throat or fauces a solution of 
hydrochloric acid, about the strength of strong cider vinegar. 
I have treated every case successfully so far with the above 
named remedies. Croup is relieved instantly with the acid 
solution. As far as my experience goes, the last named rem- 
edy stops all morbid development in the throat as surely as a 
hoe will stop pig-weed on a hot, sunny day. Apply it to the 
throat with a brush or sponge, or use as a gargle. — Dr. Batch- 
elder. 



Hints for Care of the Sick. 



207 



Neuralgia. — One-half dram sal-ammonia in one ounce 
camphor-water. Take a tea-spoonful several times live min- 
utes apart until relieved. Another simple remedy is horse- 
radish. Grate, and mix in vinegar, the same as for table pur- 
poses, and apply to the temple when the face or head is 
affected, or the wrist when the pain is in the arm or shoulder. 

To Cuke a Felon. — Procure five or six lemons, cut off the 
end of one, thrust the sore finger into the lemon, and let it 
stay till the lemon is warm ; proceed in the same way till all 
the six are used. Or, put a piece of Spanish fly plaster over 
the spot affected, and that will draw the trouble to the surface; 
or, on the first appearance, apply a poultice of the common 
Fleur de Lis root well mashed. It will cure in a short time. 

Mustakd Plaster. — Mix with boiling water, vinegar, or 
white of an egg (the latter is best when a blister is not 
wanted), to consistency the same as if for the table. Some 
add a little flour when not wanted so strong. Spread on half 
a thin muslin cloth, cover with the other half, or put on cloth, 
and put over it a thin piece of gauze; apply, and when 
removed, wash the skin with a soft sponge, and apply a little 
sweet cream or oil. 

Sure Cure for Croup. — Boil pigs' feet in water, without 
salt, and let it stand over night; in the morning skim off the 
fat (which will be formed in a cake on top), put it in a tin 
pan, boil until all water is evaporated, bottle, and keep for 
use. Give a tea-spoon every fifteen minutes on the appearance 
of the first s} T niptoms, and apply freely to chest and throat, 
rubbing well. A celebrated physician says a child cannot 
have the croup if pigs' feet oil is administered at the first 
symptoms. Or, warm a tea-spoon with a little lard in it, or 
goose-grease; thicken with sugar, and give it to the child; it 
may produce vomiting, which is always desirable, thus break- 
ing up the membrane that is forming. Apply lard or goose- 
grease to throat and chest, with raw cotton or flannel. Care 
should be taken, removing only a small piece at a time of these 
extra wraps to- prsvent taking cold. 



20S 



Hints for Care of the Sick. 



Antidotes to Poisons. — The first thing to do is to cause 
their rejection by vomiting, to do which place mustard mixed 
with salt on the tongue, or give large quanties of lukewarm water, 
or tickle the throat with a feather. These failing, instantly resort 
to active emetics, like tartar emetic, sulphate of copper, or sul- 
phate of zinc. After vomiting has taken place with these, 
continue it if possible by copious draughts of warm water till 
the poison is entirely removed. Of course, if vomiting can- 
not be induced, the stomach pump must be employed, especial- 
ly if arsenic or narcotics have been taken. 

A Cure for Small-Pox and Scarlet Fever. — Sulphate of 
zinc one grain, foxglove (digitalis) one grain, half a tea-spoon 
sugar; mix with two table-spoons water; when thoroughly 
mixed add four ounces of water. Take a spoonful every hour. 
Either disease will disappear in twelve hours. For a child, 
smaller doses, according to age. A correspondent of the 
Stockton (Cal.) Herald claims to have personally known of 
hundreds of cases of the successful use of this recipe for 6mall 
pox, and says that it will prevent or cure the disease though 
the pitting be filling. It is harmless if taken by a well person. 

For Rheumatism: — (Internal Remedy). — Three drams iodide 
of potash, dissolved in one-half pint of hot water. Take a 
table-spoonful three times a day, and drink lemonade at inter- 
vals between. (External Remedy — Liniment). — Two ounces 
tincture arnica, one ounce camphor, one ounce belladonna, one 
ounce cannabis indica, one-half ounce aconite (if neuralgia), 
one-half ounce oil hemlock, one-half ounce wormwood, one- 
half ounce sassafras (if there are humors), one-fourth ounce 
origanum, one-fourth ounce tar (if there are sores), one-fourth 
ounce cajeput, one-eighth ounce peppermint, one-fourth ounce 
chloroform, six ounces aqua ammonia. Wet a flannel with 
this liniment, and rub the parts affected: or place the flannel 
over the rheumatic part and cover it with thick paper, and 
place near it a warm brick. Immediate relief will be obtained. 



Hints for Care of the Sick. 



200 



For Constipation. — The same remedies will not affect all 
persons. One or two figs eaten fasting is sufficient for some, 
and they are especially good in the case of children, as there 
is no trouble in getting them to take them. A spoonful of 
bran in a glass of water is a simple remedy and quite effect- 
ive. One or two tumblers of hot water will move almost every 
one, but it is difficult to take. In chronic cases a faithful 
manipu]ation and moving of the bowels and limbs with gentle 
rotary movement with the open palm, and giving all natural 
motions to the parts, with proper diet, will almost invariably 
secure the desired result. It has been known to cure a case of 
life-long habit, where inherited, too, and although it involves 
patience and perseverance it is certainly better than to suffer 
the ills that result from so many patent medicines and quack 
nostrums. " An ounce of prevention is worth a pound of 
cure," and regularity of habit in this matter is the great thing 
to be impressed on people generally. 

Shock on collapse from lightning, sudden and severe in- 
juries, burns extending over a large extent of surface, or pow- 
erful emotions, produces something analogous to fainting. 
Place the patient flat on the back, with the head raised not 
more than an inch, and give a tea-spoon of brandy in a table- 
spoon of water, every minute for six or eight minutes. If the 
temperature of the body has been raised, and the action of the 
heart is restored, enough has been given. Application of heat 
to the stomach and extremities is useful. The nausea and 
vomiting that sometimes accompany it may be allayed by 
swallowing whole small chips of ice, split off by standing a 
piece with grain upright and splitting off a thin edge with the 
point of a pin. Ammonia applied to the nostrils is often use- 
ful, and cologne on a handkerchief is sometimes of service. 

Cold Cream for Chapped Lips. — One-half ounce spermaceti, 
twenty grains white wax, two ounces pure oil sweet almonds, 
one ounce pure glycerine, six drops oil of rose ; melt first 
three ingredients together and when cooling add the glycerine 
and oil of rose, stirring until cold. 

37 



210 



Hints for Care of the Sick. 



Blackberry Cordial. — Put a half bushel of blackberries in 
a preserving kettle, and cook until scalded through well ; strain 
and press out all the juice; put juice in kettle with the follow- 
ing spices well brokeu up and put into a bag: one- quarter 
pound allspice, two ounces cinnamon-bark, two ounces cloves, 
and two nutmegs; add loaf sugar, about one pound to every 
quart of juice, or more if preferred, and cook slowly ten or 
fifteen minutes: remove from the fire, let cool a little, and add 
good pure brandy in the proportion of one pint to every three 
pints of juice. A smaller quantity may be made, using the 
same proportions. This is an excellent remedy for diarrhoea 
and other diseases of the bowels. 

Cough Mixture. — Take five cents worth each of elecampane, 
spikenard, dandelion, sarsaparilla, licorice-root, Indian turnip, 
comfrey and hoarhound. Boil roots in two quarts of soft 
water until it is reduced to one pint, add one pound of loaf- 
sugar, and give one table-spoon three times a day, before eat- 
ing; or dissolve one-fourth pound gum-arabic in half pint 
boiling water, add a half tea-cup sugar and honey, and two 
table-spoons lemon juice, steep for five or ten minutes; bottle 
and cork, add water, and take; or boil one ounce each of 
licorice -stick and anise-seed, and half ounce senna in one quart 
of water, ten minutes; strain, add two tea-cups molasses or 
honey, boil down to a pint, and then bottle. 

Catarrh. — Wet and cold at the surface of the body is a 
cause of catarrh, but the most fruitful source is wet and cold 
feet, and }'et there is nothing* more easy to avoid. Warm 
socks, horse-hair souls, and goloshes will always keep the feet 
dry and warm. It does not seem to be understood that al- 
though a boot or shoe may not leak, yet if the sole is damp, it 
by evaporation conducts away the heat from the foot, and 
ought never to be worn when not exercising. The neck should 
be covered lightly, but too much covering predisposes to 
catarrhal troubles by causing congestion of the membrane 
affected in this disease. Bed-rooms ought to be well aired, 
and warmed, if possible, by an open fire, in damp chilly 
weather. 



Hints for Care of the Sick. 



211 



Fainting. — Debility of the nervous system favors fainting. 
The head should be kept low; and if the patient faints in a 
chair, the simplest treatment is to grasp the back of it and 
depress it until the floor is reached, while another holds the 
knees so as to prevent slipping off the side. The patient will 
usually recover by the time the head has reached the floor.' 

Lip Salves. — One gill sweet oil, one ounce white wax, three- 
quarters of an ounce spermaceti. Dissolve them over the fire 
and stir till cool. Another: Oil of sweet almonds eight 
ounces, white wax three ounces, spermaceti three ounces, rho- 
dium fifty drops, and white sugar candy form an excellent lip 
salve. 

Shock from Cold Water. — Prostration from drinking or 
bathing in cold water while exhausted by heat or exercise 
should be treated as described for shock from other causes. 
Cold water should be taken in small quantities. 

For Chapped Hands, Face and Lips. — Ten drops carbolic 
acid in one ounce glycerine; apply freely at night. Pure mut- 
ton tallow is also excellent. 



212 



Hints for the Wei! 



HINTS FOR THE WELL. 



Cleanliness is next to godliness. 

Always rest before and after a hearty meal. 

Do not eat too much. Do not eat late at night. 

Food, especially bread should never be eaten hot. 

Children should never be dressed in tight clothes. 

Never sit in a damp or chilly room without a lire. 

Supper just before going to bed is highly injurious. 

Never enter a room where a person is sick with an infectious 
disease with an empty stomach. 

When sick, send for a good physician, and as you value your 
health and life, have nothing to do with quacks. 

The condiments, pepper, ginger, etc., are less injurious in 
summer. Fat beef, bacon, and hearty food may be eaten 
more freely in winter. 

Most people drink too much and too fast. A small quantity 
ol water sipped slowly satisfies thirst as well as a pailful 
swallowed at a draught. 

Let the amount of the meal bear some relation to future 
needs as well as present appetite; but it is better to carry an 
extra pound in your pocket than in your stomach. 

Drink at meals should be taken at the close, and not too 
strong or hot. D} speptics especially should drink sparingly. 
Children need more than adults, but too much is injurious. 

Eat something within an hour after rising, especially if 
obliged to labor or study ; but avoid both these before break- 
fast, if possible, and particularly exposure to malaria or con- 
tagion. 



Hints for the Well, 



213 



The lungs should be trained to free, full and vigorous action. 
"The breath is the life." A man will exist for days without 
food, but when the breath is cut off life ceases. 

Bad cooking may spoil good food. Pork, if eaten at all, 
should be thoroughly cooked. Avoid frying meat; boil, roast 
or broil it, beginning with a high heat; for soups begin luke- 
warm. 

A small quantity of plain, nourishing soup is a wholesome 
first course at dinner. Rich soups are injurious to persons of 
weak digestion, and a large quantity of liquid food is not 
beneficial to adults. 

Three full meais daily are customary, but the number, the 
relative quantity and quality, and the intervals between them 
are largely matters of opinion, habit and convenience; regu- 
larity is the important thing. 

Exercise before breakfast should be very light, and it is bet- 
ter to take a cracker or some trifle before going out, especially 
in a miasmatic climate. Early breakfasts are a necessity to 
the vouns; and growing. 

Remember that when the stomach is sour after eating, the 
food is actually rotting — that is a nauseating word but it ex- 
presses the absolute facts in the case — and it means that some 
of the rules above given have been violated. 

Eat in pure air and in pleasant company ; light conversa- 
tion and gentle exercise promote digestion, but hard work of 
any kind retards it. Avoid severe bodily or mental labor just 
before and for two hours after a full meal. 

Adults need to eat at regular intervals two or three times a 
day, allowing time for each meal to be fully digested before 
another is taken. It would spoil a loaf of bread, half baked, 
to poke a lump of cold dough into the middle of it. 

Use good, palatable food, not highly seasoned ; vary in quan- 
tify and quality, according to age, climate, weather, and occu- 
pation. Unbolted or partially bolted grains are good and 
sufficient food for men, but nature craves variety. As a rule, 
the flesh of meat-eating animals is not wholesome food. Hot, 
soft bread digests slowly. 



214 



Hints for the Well, 



Don't eat too fast; the digestive organs are something like 
a stove, which if choked up and out of order, burn slowly, and 
if you keep piling in fuel, grows more and more choked. The 
wiser course is to let it burn down, and put in fuel only when 
needed. It is a foolish notion that food always keeps up the 
strength. Only what we digest helps us ; all beyond that is a 
tax upon the system, and exhausts the strength instead of 
increasing it. 

Masticate well; five minutes more at dinner may give you 
better use of an hour afterward. Drink little at meals, and 
never a full glass of very hot or very cold liquid. Never wash 
down a mouthful. Avoid waste of saliva. 

Avoid tobacco, alcohol in all its forms, and all stimulants. 
Every healthy man is better, stronger, has a clearer head, 
more endurance, and better chances for a long life, if free from 
the habitual use of stimulants. The boy who begins the use 
of tobacco and liquors early is physically ruined. 

Avoid colds, and break up as soon as possible when taken. 
As soon as conscious that the pores are closed, keep warm 
within doors, drink warm ginger tea, relax the bowels, and 
take a vapor bath. Breaking a cold up early often saves a 
severe attack of congestion, pneumonia, and often even 1 ; a 
fever. 

Panaceas are prima facie humbugs; their makers 1 and 
takers, vendors, and their recommenders arejknaves or fools, or 
both. Nature cures most diseases if let alone or aided by 
diet and proper care. There are no miracles in medicine; 
remember that to keep or to get health generally requires only 
a recognition of Nature's powers, with knowledge of anatomy 
and physiology, experience and common sense. 

Never sleep in clothing worn during the da} r , and let that 
worn during the night be exposed to the air b} r day. Three 
pints of moisture, filled with the waste of the bod}^, are given 
off every twenty-four hours, and mostly absorbed by the 
clothing. Exposure to air and sunlight purifies the clothing 
and bedding of the poisons which nature is trying to get rid 
of, and which would otherwise be brought again into contact 
with the body. 



Hints for the Well. 



215 



The Nose. — Excessive wiping, snuffing, and blowing, es- 
pecially in children, deforms the nose, and should be practiced 
only when necessary for cleanliness. A nose leaning to one 
side, caused by wiping in one direction, may be cured by using 
the handkerchief with the other hand, or by wearing occasion- 
ally an instrument surgeons employ for that purpose. Large, 
fleshy noses are reduced by wearing at night a contrivance 
which compresses the artery that supplies the nose. Red 
noses become so by exposure to heat or the sun, by alcoholic 
drinks, or b}^a debilit3 T of the blood-vessels of the skin. The 
latter cause is removed by gentle friction and cold bathing of 
the feet. 

The Hands. — The use of gloves, especially kids, help to 
preserve the softness of the hands. Cleanliness and sprink- 
ling with orris-root counteracts excessive perspiration. Warts 
are removed by steeping the hands in warm water for half an 
hour, and then paring away the white and insensible surface. 
The nails should be cut frequently, always in oval shape. The 
nail brush should be full and soft. It should be rubbed on a 
cake of soap and then used vigorously. Biting nails is a bad 
habit. To break it up in children, dip the ends of the fingers 
in a solution of aloes. 

The Feet. — The largest pores of the body are located in the 
bottom of the feet. For this reason the feet should be fre- 
quently and thoroughly washed, and the stockings changed 
often. If great cleanliness is not observed, these great pores 
become absorbent, and the poisons given off are taken back 
into the system. The nails ought to be cut squarely. Blisters 
ma}- be prevented by rubbing the feet, after washing, with 
glycerine. Bunions are caused by wearing shoes too tight or 
too short. They are difficult to get rid of, but may be al- 
leviated by wearing easy-fitting shoes, poulticing and putting 
a rubber ring around the spot. Corns, which are caused by a 
continued pressure on the foot, may be prevented by wearing 
woolen stockings and shoes that fit welL To cure, soak feet 
for half an hour, nightly, in hot water in which two table- 



216 



Hints for the Well. 



spoons of soda have been dissolved. After each bath scrape 
as much away as possible. Soft corns may be removed by 
sprinkling a piece of cotton with prepared chalk, and placing 
it between the toes where the corn is. The chalk absorbs the 
moisture and a cure is soon effected. 

The Neck. — Too tight collars and neckerchiefs are apt to 
produce permanent swelling of the throat. 

Freckles. — Grate horse-radish fine; let it stand a few hours 
in buttermilk, then strain and use the wash night and morn- 
ing. Or squeeze the juice of a lemon into half a goblet of 
water and use the same way. Most of the remedies for 
freckles are poisonous and cannot be used with safety. 
Freckles indicate a defective digestion, and consist in deposits 
of some carbonaceous or fatty matter beneath the skin. The 
diet should be of a nature that bowels and kidne}^s will do 
their duty. Daily bathing, with much friction, should not be 
neglected,, and the Turkish bath taken occasionally, if con- 
venient. 

Dandruff. — Dip a rag in coal oil and rub the scalp thor- 
oughly once or twice a week. The dandruff will soon disap- 
pear, and the hair will take on a new and vigorous growth. 
Be careful and not put on too much oil at a time, and also 
avoid the use of false hair in any manner. This remedy is a 
sure cure for dandruff and falling hair, and the smell of the 
oil soon passes off. 

Food. — A good complexion never goes with a bad diet- 
Strong coffee, hot bread and butter, heated grease, highly 
spiced soups, meats or game, hot drinks, alcoholic liquors, fat 
meats, all are damaging to the beauty. Strong tea, used 
daily, will after a time give its skin the appearance of leather. 
Coffee affects the skin less but the nerves more, and a healthy 
nervous system is necessary to beauty. Late suppers, over- 
eating at meals, eating between meals, the use of candies, 
sweetmeats, preserves, etc., produce pimples and blotches. 

Pimples — Are caused by improper diet, and can never be 
cured except by correcting the habits. Cosmetics only injure. 



The Household. 



217 



THE HOUSEHOLD. 



It is surprising to find how many things there are to learn 
about housekeeping, and about certain minor details, too, with 
which we had supposed ourselves thoroughly acquainted. 
Almost every day we find, from experience, some improved 
method of doing some simple thing. 

The following bits of information, gained from experience, 
observation and reading, may add something to the general 
fund of household knowledge: 

In washing tumblers and goblets, they should be placed in 
hot soapy water, the sides touching the water first, to prevent 
them from cracking. After they are wiped they will look 
clearer if they are not turned upside down until they are put 
away. They should be thoroughly scalded after being washed. 
Yeast jars or jugs should be washed in cold water. If hot 
water is used the yeast adheres to them. 

A strong solution of hyposulphite of soda is said to be excel- 
lent for cleaning silver. 

Unslaked lime is excellent for cleaning small steel articles, 
such as jewelry, buckles, and the like. 

Dish-water and soap-suds poured about the roots of young 
fruit trees, currant and raspberry bushes, etc., facilitate their 
growth. 

Milk which is turned or changed may be sweetened and 
rendered fit for use again by stirring in a little soda. 

Straw matting should be washed with a cloth dampened 
in salt water. Indian meal sprinkled over it and thoroughly 
swept out will also cleanse it finely. 

Boiling cod-fish in hard water makes the fish firmer. 

28 



218 



The Household. 



Soap should be cut in pieces that it may get hard. 
A little wet whiting will get oil out of boards. Wet salt 
will get ink out. 

A little white wax will clear starch nicely. 
Milk takes ink out of prints. 

If silver is dipped in clear hot water — no soap — and imme- 
diately wiped with a soft linen cloth, it will look much nicer 
than if soap is used. 

A solution of chloride of iron will remove nitrate of silver 
stains from the hands. 

Gold bronze for furniture is a mixture of copal varnish 
mixed with gold colored bronze powder. The last is bisul- 
phate of tin. 

Don't use a good table knife to scrape a kettle, or pare pota- 
toes, or for any other than table service. Keep old ones with 
faulty handles, or odd ones that belong to no set for such com- 
mon purposes. Never let nice ones be picked up and used 
indiscriminately. 

A solution of oxalic acid will remove ink spots from books 
without injuring the print. 

In washing windows a narrow-bladed wooden knife, sharply 
pointed, will take out the dust that hardens in the corners of 
the sash. Dry whiting will polish the glass, which should first 
be washed with weak black tea mixed with a little alcohol. 
Save the tea leaves for that purpose. 

Castile soap and water can be used on oil paintings without 
danger, care being taken, of course, not to wet the back, or let 
water through cracks. 

For the ordinary dusting of pictures a silk handkerchief 
should be used. 

An ounce of carbolic acid to a gallon of whitewash will keep 
from cellars the disagreeable odor which taints milk and meat, 
Added to paste and mucilage it prevents mould. 

Remove all vegetables from the cellar as soon as they begin 
to decay, and ventilate well so that the walls may not become 
foul. Use chloride of lime as a disinfectant freely, after taking 
care to make it as neat and clean as possible. 



The Household. 



219 



Vegetables keep best at as low a temperature as possible 
without freezing. Apples bear a very low temperature. Sweet 
potatoes (which keep well packed in dry forest leaves) and 
squashes require a warm, dry atmosphere. 

Friction matches should never be left where mice will get 
them, as they carry them to their nests and sometimes ignite 
them. They are poison to children, and are dangerous to 
women, who ignite them by stepping on them, and endanger- 
ing their clothing from fire. 

When a chimney takes fire throw salt into the fire and shut 
off the draught as much as possible, and it will burn out 
slowly, 

Carpets may be cleaned without taking up by sprinkling 
them over with moist tea leaves and sweeping well. Then 
sprinkle fuller's earth very thickly over the grease spots, cover 
with a sheet of brown paper, and iron with a warm smoothing 
iron until the spots disappear. 

Kerosene and powdered lime, whiting, or wood ashes will 
scour tins with the least labor, 

Spots can be taken out of marble with finely powdered pum- 
ice stone and verjuice. Cover the spots and allow the stuff to 
remain for twelve hours, then rub clean, dry and rinse. 

Soapstone hearths are first washed in pure water and then 
rubbed with powdered marble or soapstone, put on with a piece 
of the same stone. 

To make hens lay in winter keep them warm; keep corn 
constantly by them, but do not feed it to them. Feed them 
with meat scraps when lard or tallow has been tried, or fresh 
meat. Some chop green peppers finely, or mix ca v yenne pepper 
with corn meal to feed them. Let them have a frequent taste 
of green food, and a little gravel and lime, or clam shells. 

Never paper a wall over old paper and paste. Always scrape 
down thoroughly. Old paper can be got off by dampening 
with saleratus and water. Then go over all the cracks of the 
wall with plaster of Paris, and finally put on a wash of a weak 
solution of carbolic acid. The best paste is made out of rye 
flour, with two ounces of glue dissolved in each quart of paste; 



220 



The Household. 



half an ounce of powdered borax will improve the mixture. 

Papering and painting are best clone in cold weather, espe- 
cially the latter, for the wood absorbs the oil of paint much 
more in warm weather; while in cold weather the oil hardens 
on the outside, making a coat which will protect the wood 
instead of soaking into it. 

Fruit stains may be removed from the fingers in the following 
manner: Mix together half an ounce of cream tartar and half 
an ounce of salt of sorrel; apply a solution of this to the 
fingers and the stains will disappear. Dilute sulphuric acid 
may be used, but care should be taken that none of it touches 
any fabric, as the acid will destroy it. 

INSECT PESTS. 

To keep off flies paint walls or rub over picture frames with 
laurel oil. 

To keep off mosquitos rub the exposed parts with kerosene. 
The odor is not noticed after a few minutes, and children 
especially are much relieved by its use. 

To prevent moths in carpets wash the floor before laying 
them, with spirits of turpentine or benzine. 

Red cedar chips are good to keep in drawers, wardrobes, 
closets, trunks, etc. They are a positive preventive of the rav- 
ages of moths. 

Ants may be driven away by putting Scotch snuff wherever 
they are in the habit of going for food. 

Sprigs of wintergreen or ground ivy will drive away red 
ants ; branches of wormwood will serve the same purpose for 
black ants. 

Black beetles may be quickly got rid of by scattering cucum- 
ber peelings at night near their haunts. The beetles will 
disappear like magic. 

To get rid of mosquitos, take a few live coals on a shovel or 
a chafing dish, and burn upon them some brown sugar in }-our 
bed-rooms and parlors, and you effectually banish or destroy 
every mosquito for the night. 



The Household, 



221 



Pumpkin seeds are very attractive to mice, and traps baited 
with them will soon destroy the Utile pests. 

Pounded glass mixed with dry corn meal, and placed within 
the reach of rats, it is said, will banish them from your prem- 
ises; or sprinkle cayenne pepper in their holes. 

A sort of trade-secret among the upholsterers, it is said, is 
this recipe for ridding furniture of moths : A set of furniture 
that seemed alive with the larvae, and from which hundreds of 
the pests had been picked and brushed, was set into a room by 
itself. Three gallons of benzine were purchased, at thirty 
cents a gallon, retail. Using a small watering-pot, with a fine 
rose sprinkler, the whole upholstery was saturated through 
and through with the benzine. Result : every moth, larva and 
egg was killed. The benzine dried out in a few hours, and its 
entire odor disappeared in three or four days. Not the slight- 
est harm happened to the varnish, or wood, or fabric, or hair 
stuffing. That was months ago, and not a sign of a moth has 
since appeared. The carpets were also well sprinkled around 
the sides of the room with equally good effect, 

CARE OF BUTTER. 

To keep butter fresh, work until solid, make into rolls, take 
two gallons water, one pint white sugar, one level table-spoon 
saltpetre — make the brine strong enough with salt to bear an 
egg; boil and skim. Let cool, pour over butter, and keep 
under brine with a weight. Butter will thus keep for a year 
as sweet as when churned. 

To make artificial butter, render beef suet at a very low 
temperature, churn it in fresh buttermilk with yolks of eggs, 
and treat like butter when removed. 

To sweeten rancid butter, put fifteen drops chloride of lime 
to a pint of cold water, and work the butter in it until every 
particle has come in contact with the water; then work it over 
in pure cold water, 

Preparation for Keeping- Butter. —One-fourth pound salt- 
petre, one-fourth pound white sugar, one pound salt, One 
table-spoon of this mixture to one pound of butter. — Mrs. 
Robert Saltsman. 



222 



The Household. 



Brine foe the Preservation of Butter, — To three gallons 
of brine strong enough to bear an egg, add a quarter of a 
pound of nice white sugar and one table-spoon of saltpeter. 
Boil the brine, and when it is cold strain it carefully. Make 
your butter into rolls, and wrap each roll separately in a clean, 
white muslin cloth, tying up with a string. Pack a large jar 
full, weight the butter down, and pour over the brine until all 
is submerged. This brine will keep really good butter per- 
fectly sweet and fresh for a whole year. Be careful and not 
put upon ice butter that you wish to keep for any length of 
time. In summer when the heat will not admit of butter be- 
ing made into rolls, pack loosely in small jars, and, using the 
same brine, allow it to cover the butter to the depth of at least 
four inches. This excludes the air and answers very near as 
well as the first method suggested. 

CARE OF MEATS. 

To cure hams and shoulders make a pickle of salt and water, 
with one ounce saltpeter and half a pint molasses or one-fourth 
pound brown sugar for each ham of ordinary size; pack hams 
as closely as possible in barrel, sprinkle on a little salt, and 
pour over them the pickle boiling hot. Let them remain two 
weeks, take out, drain a few days, and smoke according to 
taste. Corn-cobs or saw-dust are best for this purpose. 

To keep hams after curing wrap in brown paper, and place 
in a tight bag so as to secure from flies ; or if preferred, cut 
ham in slices suitable for cooking, trim off the rind, and pack 
as compactly as possible in a stone jar; over the top pour 
melted lard so as to completely exclude the air. When ham 
is wanted for use, scrape off the^lard, jremove*a|layer of meat, 
and always be particular to melt the lard and return it imme- 
diately to the jar. Prepared in either of the above ways ham 
will keep through the season. 

Or, to preserve smoked meats through the summer, pack in 
clean, sweet hay before flies come; cover the "box or barrel 
tight, and keep in a dry place. 



The Wardrobe. 



223 



THE WARDROBE. 



Bonnets, cloaks, hats, shawls, scarfs, and the like, will last 
clean and fresh much longer if the dust is carefully removed 
from them by brushing and shaking after returning from a 
ride or walk. 

A teaspoon of powdered borax dissolved in a quart of tepid 
water is good for cleaning old black dresses of silk, cashmere 
or alpaca. 

Butter will remove tar spots. Soap and water will after- 
ward take out the grease stain. 

Black shoes may be bronzed by a strong solution of aniline 
red in alcohol. 

Four parts borax and three parts Epsom salts, mixed with 
three or four parts warm water to one part of the combined 
substances, is said to form an excellent fireproof wash for 
clothes. It should be used immediately after preparation. 

When a silk hat get wet shake off the water, rub the way 
the nap lies with a clean linen cloth or silk handkerchief, and 
hang some distance from the fire to dry, a few hours after 
brush with a soft brush. 

To take mildew from kid gloves dry the gloves perfectly, 
stretch, rub the spots well with a rather stiff brush, and then 
with a small quantity of egg albumen or flour paste. This 
will not injure them, nor leave an}* unpleasant smell. 

To clean dirty coat collars apply benzine, and after an hour 
or more, when the grease has become softened, rub it, or re- 
move with soap-suds. 



224 



The Wardrobe. 



Spots in cloth or calico, produced by an acid, may be re- 
moved by touching the spot with spirits of hartshorn. Spots 
produced by an alkali may be removed by moistening them 
with vinegar or tartaric acid. 

Two ounces of common tobacco boiled in a gallon of water 
is used by the Chatham street dealers for renovating old 
clothes. The stuff is rubbed on with a stiff brush. The 
goods are nicely cleansed, and, strange to add, no tobacco 
smell remains. 

To renovate black silk take the water potatoes have been 
boiled in, take a sponge, rub the silk carefully on wrong side 
on a clean table; let silk remain on table until dry. It will 
look like new. 

To clean velvet invert a hot flatiron, place over it a single 
thickness of wet cotton cloth, lay on this the velvet, wrong side 
next the wet cloth, rub gently with a dry cloth until the pile 
is well raised; take off the iron, lay on a table, and brush it 
with a soft brush or cloth. 

To clean ribbons dissolve white soap in boiling water; when 
cool enough to bear the hand, pass the ribbons through it, 
rubbing gently, so as not to injure the texture; rinse through 
lukewarm water, and pin on a board to dry. 

To Restore Velvet. — When velvet gets crushed from pres- 
sure, hold the parts over a basin of hot water, with the lining 
of the dress next the water. The pile will soon rise and 
assume its original beauty. 

To Press Satin. — All satin goods should be pressed on the 
right side. To press and clean black silk, shake out all the 
dust, clean well with a flannel cloth, rubbing it up and down 
over the silk ; this takes out all the dust that may be left ; 
take some good lager beer and sponge the silk both on the 
wrong and right side, sponging across the width of the silk, 
and not down the length, and with a moderately warm iron, 
press what is intended for the wrong side. After sponging, it 
is better to wait a few minutes before pressing, as the irons 
will not be so apt to stick. 



The Wardrobe. 



•1^ 



To Take Out Mildew.— Wet the cloth, and rub on soap and 
chalk mixed together, and lay in the sun; or lay the cloth in 
buttermilk for a short time, take out, and put in the hot sun: 
or put lemon juice on, and treat in the same way. 

To Clean Alpaca. — Put goods in a boiler half full of cold 
rain water and let boil three minutes. Have read}' a pail of 
indigo water ( very dark with indigo), place goods in it, after 
wringing out of boiling water; let remain half an hour, wring 
out, and iron while damp. 

To Clean Black Lace. — Take the lace and wipe off all the 
dust carefully, with a cambric handkerchief; then pin it on a 
board, inserting a pin at each projecting point of lace. Spot 
it all over with table beer, and do not remove the pins until it 
is perfectly dry. It will look quite fresh and new. 

To Clean Straw Hats. — Rub the soiled straw with a cut 
lemon, and wash off the juice with water. Stiffen with gum 
water. 

To Remove Grease from Silk, Cotton, Linen and Worsted 
Goods. — Rub magnesia freely on both sides of silk or worsted 
goods and hang away. Benzine, ether, or soap will take out 
spots from silk, but remember the goods must not be rubbed. 
Oil of turpentine or benzine will remove spots of paint, var- 
nish, or pitch from white or colored cotton or woolen goods. 
After using it they should be washed in soap-suds Spots 
from sperm candles, stearine, and the like, should be softened 
with ninety-five per cent, alcohol, then sponged off with a weak 
alcohol and a small quantity of ammonia added to it. Hold- 
ing white cotton or linen over the fumes of burning sulphur, 
and wetting in warm chlorine water, will take out wine or 
fruit stains. The sooner the remedy is applied after any of 
these spots or stains are discovered, the more effectual the res- 
toration. From white linen or cotton by soap-suds or weak 
lye, and from calicoes with warm soap-suds. From woolens 
by soap-suds or ammonia. On silks use either^yolk of egg 
with water, magnesia, ether, benzine, ammonia, or French 
chalk. 

29 



226 



The Wardrobe. 



For Cleaning- Kid Gloves, Silk, Etc. — One gallon deodor- 
ized benzine, half ounce chloroform, half ounce ether, one 
ounce alcohol, one ounce oil wintergreen. This preparation 
cleans kid gloves, ostrich feathers, silk, alpaca, cashmere, 
broadcloth, carpets, straw goods, &c, without the least injury. 

To Dress Old Silk or Satin. — Lay your goods out smooth 
on a clean table; have all stitches picked out; then with the 
water in which potatoes have been boiled in for dinner, sponge 
goods well, and let lie on table till dry. It will look like new 
silk. Cashmere can be made to look like new by spouging in 
the same way, only use ammonia water. 

Black for Woolens. — One ounce blue vitriol, one ounce 
extract of logwood to two pounds goods; color in iron. Dis- 
solve the extract over night in warm water; pulverize the vit- 
riol, put into boiling water sufficient to cover the goods; wash 
the goods well, rinse in warm water, then simmer a few min- 
use in the vitriol water; take out, wash thoroughly in clear 
water, then dip in the boiling logwood dye till the color is 
good, stirring often and lifting up so it will get the air; dry, 
then wash in a suds and rinse. In renovating black alpaca 
that has become rusty, dissolve the logwood only, as nothing- 
is needed to set the color. Wash the goods well in suds, rinse, 
dip in logwood dye, boil a few minutes, stirring and lifting to 
air. When dry, wash again in suds and rinse in water in 
which a little gum arabic has been dissolved, and press 
on the wrong side while damp. Dyed in this way the color 
will not rub off more than from new goods, and looks as good 
as new. When extract of logwood is used, it is only needful 
to boil enough to dissolve before putting in the goods. 

To Color Woolen Fine Claret. — Boil thirteen pounds of 
goods two hours with seven pounds of camwood, one-tenth 
pound logwood, and one-fourth pound copperas to darken. 

To Color Woolen Russian-Brown. — For thirteen pounds 
goods, boil two ppunds fustic and four pounds camwood an 
hour, and if too light color add one-tenth pound each copperas 
and alum, to darken. 



The Wardrobe. 227 



Coloring. — In coloring always use plenty of water, never 
crowd the goods, taking care that they float in the liquid. In 
rinsing always use plenty of clear water, and in preparing 
goods for coloring, clean off all dirt and grease spots. To test 
color of dye, pour it from a dish held high, and look through 
it at the light. A pound of extract of logwood is equal to four 
pounds of logwood chips. Fustic should be boiled in a sack 
of open texture; the other ingredients are put into the water. 
All black goods should be washed in soap-suds after coloring. 

To Color Woolen Bottle-Green. — Boil ten pounds woolen 
with one-tenth pound chrome, and one-fifth pound alum; take 
out, put in a vessel of clean water three pounds fustic and one 
and a half pounds logwood, and boil another hour. 

To Color Purple. — For every pound of yarn or cloth take 
two ounces Cudbear, rinse the cloth well in soap-suds, then 
dissolve the Cudbear in hot suds (not quite boiling), and soak 
the cloth till of the required color. The color is brightened 
by rinsing in alum water. 

Dove and Slate Colors, all shades, are made by boiling in 
an iron vessel a tea-cup of black tea with a tea-spoon of cop- 
peras and sufficient water. Dilute this till you get the shade 
wanted. 



228 



The Laundry. 



THE LAUNDRY. 



To keep flannels from shrinking, pulling them and drying 
quickly has more to do in keeping the garments in their 
original shape and size than the washing. No doubt squeez- 
ing the flannels in hot, soapy water, instead of rubbing them, 
is the better way. But in a large family, where there are four 
or five boys to wash for, and of course there are numbers of 
stockings and other flannels soiled, we should quietly permit 
them to be rubbed. 

Nice lace should be soaked — not washed — in soapy water, 
and carefully rinsed in fair water. Some think a little coffee 
added to the water gives the yellowish tint seen in nice lace 
when new. It should neither be starched nor ironed. The 
lace, particularly the edge, should be carefully pulled until 
dry, and then placed under a heavy weight. 

Muslins, cambrics, or any stamped cotton goods, look much 
better if washed in thin starch water. 

Prints that are likely to fade if washed in ordinary soap- 
suds, will retain their colors perfectly if washed in starch - 
water. 

For stiffening shirt-bosoms, collars and cuffs, we think cold 
starch greatly preferable to the boiled. There will be no 
trouble in ironing them if, after starching, they are dipped 
quickly into clear cold water, and allowed to remain folded an 
hour or more before ironing. Table cloths, napkins, and, in 
fact, all linen, should be very damp when ironed, and iron 
until perfectly dry. 



229 



To Wash Colored Muslins. — Wash in warm (not hot) soap 
suds, made with soft water and best white soap, if it is to be 
had. Do not soak them, and wash only one thing at a time. 
Change the suds as sood as it becomes dingy, and put the gar- 
ments at once into fresh suds. Rinse first in clear water, 
then in slightly blued. Squeeze quite dry, but don't wring 
the dress. Hang in a shady place where the sunshine will 
not strike it, as that fades all colors. 

To Wash Delicate Colored Muslins. — Boil wheat bran 
(about two quarts to a dress) in soft water half an hour, let it 
cool, strain the liquor, and use it instead of soap-suds; it 
removes dirt like soap, keeps the color, and the clothes only 
need rinsing in one water, and even starching is unnecessary. 
Suds and rinsing water for colored articles should be used as 
cold as possible. Another way is to make thick corn meal 
mush, well salted, and use instead of soap; rinse in one or two 
waters and do not starch. 

To Bleach Muslin. — For thirty yards of muslin, take one 
pound of chloride of lime, dissolve in two quarts rain water; 
let cloth soak over night in warm rain water, or long enough 
to be thoroughly wet; wring out cloth and put in another tub 
of warm rain water in which the chloride of lime solution has 
been poured. Let it remain for about twenty minutes, lifting 
up the cloth and airing every few moments, and rinse in clear 
rain water. This will not injure the cloth in the least, and is 
much less troublesome than bleaching on the grass. 

Washing Fluid. — Dissolve five pounds sal soda and one of 
borax in a gallon of boiling water ; slake one pound of lime in 
another gallon of water, pour both together and allow to stand 
till perfectly clear, pour off into glass jars and keep for use. 
Put clothes to soak over night with soap on the soiled parts; 
in the morning wring out, put into a boiler filled in the pro- 
portion of one pint of fluid to four pails of water, with soap 
also added. Boil for ten minutes, take out, rub through one 
water, and rinse through two. If a machine is used, take 
from the boiler to the machine, and rinse as above. 



230 



The Laundry. 



To Wash Flannels in Boiling Water. — Make a strong 
suds of boiling water and soft soap — hard soap makes flannels 
stiff' and wiry — put them in, pressing them clown under the 
water with a clothes stick; when cool enough rub the articles 
carefully between the hands, then wring — but not through the 
wringer — as dry as possible, shake, snap out, and pull each 
piece into its original size and shape, then throw immediately 
into another tub of boiling water in which you have thor- 
oughly mixed some nice bluing. Shake them up and down 
in this last water with a clothes stick until cool enough for the 
hands, then rinse well, wring, shake out and pull into shape — 
the snapping and pulling are as necessary as the washing — 
and hang in a sunny place where they will dry quickly. Man}" 
prefer to rinse in two waters, with the bluing in the last, and 
this is always advisable when there are man} 7 flannels. 

To Make Bluing for Clothes. — One ounce Prussian blue, 
half ounce oxalic acid. Dissolve in one quart rain water; 
strain; bottle. — Mrs. A. Bogers. 

To Prevent Blue from Fading. — To prevent blue from fad- 
ing, put an ounce of sugar of lead into a pail of water, soak 
the material in the solution for two hours, and let dry before 
being washed and ironed. Good for all shades of blue. 

Coffee Starch. — Make a paste of two table-spoons best 
starch and cold water; when smooth stir in a pint of perfectly 
clear coffee, boiling hot; boil five or ten minutes, stir with a 
spermaceti or wax candle, strain, and use for all dark calicoes, 
percales and muslins. 

Flour Starch. — Have a clean pan or kettle on stove with one 
quart boiling water, into which stir three heaping table-spoons 
of flour, previously mixed smooth in a little cold water; stir 
steadily until it boils, and then often enough 10 keep from 
burning. Boil about five minutes, strain while hot through a 
crash towel. The above quantity is enough for one dress, and 
will make it nice and stiff'. Flour starch is considered better 
for all calicoes than fine starch, since it makes them stiffer, 
and the stiffness is longer retained. 



231 



To Make Fine Starch. — Wet the starch smooth in a little 
cold water, in a large tin pan, pour on a quart of boiling water 
to two or three table-spoons starch, stirring rapidly all the 
while; place on stove, stir until it boils, and then occasionally. 
Boil from five to fifteen minutes, or until the starch is perfectly 
clear. Some add a little salt, or butter, or pure lard, or stir 
with a sperm candle; others add a tea-spoon kerosene to one 
quart starch; this prevents the stickiness sometimes so annoy- 
ing in ironing. Either of the above ingredients is an improve- 
ment to flour starch. Many, just before using starch, add a 
little bluing. Gold starch is made from starch dissolved in cold 
water, being careful not to have it too thick; since it rots the 
clothes it is not advisable to use it. The same is true of potato 
starch. 

Enamel for Shirt Bosoms. — Melt together with a gentle heat 
one ounce white wax and two ounces spermaceti; prepare in 
the usual wa}^ a sufficient quantity of starch for a dozen bosoms, 
put into it a piece of this enamel the size of a hazel nut, and 
in proportion for a larger number. This will give clothes a 
beautiful polish. 

Polish for Shirt Fronts and Collars. — One ounce sper- 
maceti, one ounce white wax, one-half table-spoon castor oil, 
two ounces gum arabic and three tea-spoons salt mixed. Pro- 
cess: Melt together the spermaceti, wax and oil, pulverize the 
gum arabic and mix with the salt; add that: then melt again 
and cool. One table-spoon of polish to a table-spoon of starch. 
Boil the starch thirty minutes. — Mrs. Webb. 

Starch Polish. — Take common dry potato or wheat starch 
sufficient to make a pint of starch when boiled. Then add 
half a drachm of spermaceti and half a drachm of white wax, 
and then use it as common starch, only using the iron as hot 
as possible. In this manner a brilliant polish is produced. 

Gall Soap. — For washing woolens, silks, or fine prints liable 
to fade : One pint beef's gall, two pounds common bar soap cut 
fine, one quart boiling soft water; boil slowly, stirring occa- 
sionally until well mixed; pour into a flat vessel, and when cold 
cut into pieces to dry. 



232 



The Laundry. 



Bar Soap. — To make fifteen pounds. Take seven pounds of 
slry kind bar soap; cut into thin slices and put in a dish. 
Then take two pounds of sal soda, one pound unslacked lime 
and put into another dish. Pour over it two gallons of soft 
water (boiling), and stir well. Let it settle and pour off into 
the dish containing the soap. Put on the fire and let it remain 
until the soap is all dissolved. Dissolve one ounce of alum, 
and two of borax. Stir the soap and put in the alnm and bo- 
rax just as the soap is taken from the fire. Let the soap cool 
and then put in one ounce of benzine. When it becomes hard 
it can be cut into any sized bars desired. The same ingredi- 
ents, in the same proportion and made the same way, with the 
exception of substituting common home-made soft soap, will 
make excellent soft soap. — Mrs. Robert Saltsman. 

Hard Soap. — Four gallons of water, six pounds of washing 
soda, six pounds of clean fat, three and one-half pounds of stone 
lime. Put the lime and soda in the water and boil until the 
soda is dissolved; then pour it into a tub and let it settle; then 
pour off the water gently, with as little lime as possible ; then 
add the fat and boil it until done. Take a little out in a saucer, 
and if no water remains under when cold it is done. Pour it 
in deep pans, or a tub, and when cold cut in bars. 

To Remove Ink Stains. — While an ink spot is fresh, take 
warm milk and saturate the stain; let it stand a few hours: 
then apply more fresh milk ; rub it well and it will soon disap- 
pear. If the ink has become dry, use salt and vinegar or salts 
of lemon. 

To Remove Fruit Stains From Table Linens. — Spread the 
stained parts over a large bowl and pour on boiling water. Re- 
peat several times before putting into soap-suds. 

The End of Ironmould. — To remove ironmould from linen, 
etc., take tartaric acid, half an ounce: powdered salt of sorrel, 
half an ounce. Mix. Put boiling water into a basin, put a 
plate upon it; wet the spot with water, dip your finger into the 
powder, or put a small quantity to the spot, rub it gently, and 
the ink or ironmould will entirely disappear, without the least 
damage to the lace, lawn, muslin, etc. 



The Laundry. 



233 



Care of Irons. — When irons become rough or smoky, lay a 
little fine salt on a flat surface and rub them well; it will pre- 
vent them sticking to any thing starched, and make them 
smooth; or scour with bath brick before heating, and when hot 
.rub well with salt, and then with a small piece of beeswax tied 
up in a rag, after which wipe clean on a dry cloth. A piece of 
fine sandpaper is also a good thing to have near the stove, or a 
hard, smooth board covered with brick dust to rub each iron 
on when it is put back on the stove, so that no starch may re- 
main to be burnt on. Put beeswax between pieces of paper or 
cloth and keep on the table close by the flat-iron stand. If the 
irons get coated with scorched starch, rub them over the paper 
that holds the wax and it will all come off. Rubbing the iron 
over the waxed paper, even if no starch adheres, adds to the 
glossiness of the linen that is ironed. 

To Take Out Scorch. — If a shirt-bosom, or any other arti- 
cle, has been scorched in ironing, lay it where bright sunshine 
will fall directly on -it. It will take it entirely out. 

Flat Irons. — If your flat irons are rough and smoky, lay a 
little fine salt on a flat surface and rub them well. It will pre- 
vent them from sticking to anything starched, and make them 
smooth. 




30 



234 



House Plants and Flowers. 



HOUSE PLANTS AND FLOWERS. 



Few things are necessary for the successful cultivation of 
house plants. A patient, untiring spirit is most important. 
The other requisites are plenty of sunlight, fresh air, and 
water when they need it It is better to give a good supply of 
water when indicated by drooping leaves, than to give a little 
at a time often. Never leave pots to set in water in saucers 
except the calla lily. To repot, turn plant upside down on the 
left hand, rap pot sharply with stick ; this will loosen it from 
the ball of earth ; lift it off and place the plant in a pot two 
sizes larger, or in the ground. Do not have the soil too rich 
with manure, but well mixed, and composed of sod-soil, wild 
or leaf mould, and well rotted stable manure. Cut plants back 
pretty closely when you change them, and they will thrive 
better afterwards. "Water well at first, and then only moisten 
slightly until they begin to grow. A good rule for watering 
plants is once a week in winter when the weather is mild, or 
when it has moderated have a gallon watering-can filled with 
blood-warm water, stir in a tea-spoon of aqua ammonia, and 
as you set the plants in a convenient place, pour in pot a 
plentiful supply of this warm water, and after this, sprinkle 
well with warm water without ammonia. In summer two or 
three times a week is the rule. Ivies need large pots, and 
should be repotted every year in the summer time. . 

A good way to start slips is to partly break off the slip, but 
do not entirely sever it from the parent stock, leaving it hang- 
ing for ten or twelve days ; then remove, and plant in a box 
of half sand or brick dust and half leaf mould, and it will be 
well rooted in a week. Do not water too freely, or the slip will 



House Plants and Flowers. 



235 



rot. This is better for both slip and plant, as the slip will get 
nourishment from the plant while healing over, and its remo- 
val will not weaken the plant so much. 

Hyacinths are very attractive flowers for window gardening, 
and at the same time require very little care or trouble. Get 
the bulbs in the fall before frost, and keep in a cool place until 
December, then plant each one in a four -inch pot with soil 
one-fourth sand, one-fourth well rotted manure, one-fourth gar- 
den or sod soil, and one-fourth broken bits of moss and leaf 
mould ; water thoroughly at first, and set in dark closet until 
the first of January, then bring to light and give plenty of 
water. A very good way is to set half a dozen or more pots 
in a large dripping pan, pour hot (not boiling) water in the 
pan and let stand for one hour. After they are done blooming 
let them dry out gradually. They will not bloom the second 
season as well as the first. 

To Keep Plants at Night Without a Fire. — Have made of 
wood or zinc, a tray about four inches deep, with a handle on 
either end, water tight ; paint it outside and in ; put in each 
corner a post as high as the tallest of your plants, and it is 
ready for use. Arrange your flower pots in it, and fill between 
them with sawdust; this absorbs the moisture falling from the 
plants when you water them and retains the warmth acquired 
during the day, keeping the temperature of the roots even. 
When you retire at night spread over the posts a blanket or 
shawl, and there is no danger of freezing. The tray may be 
placed on a stand or table and easily moved about. 

Flowers for the Table. — A very beautiful way to arrange 
flowers is to use tin forms, filled with water or sand, made in 
any desired shape, such as crosses, circles, half-circles, trian- 
gles, etc. They are made easily by any tinner, and should be 
about one inch deep. Tiny forms of tin, in the shape of the 
letters of the alphabet, containing the initial letter of the name 
of the guest, may be placed at the plate to which each is 
assigned. The flowers may be arranged so as to conceal the 
tin form if desired. 



236 



House Plants and Flowers. 



Hanging Baskets. — A new style of hanging basket is made 
of round maple sticks, about one inch in diameter, eight 
inches in length at the bottom, increasing to fourteen at the 
top. In constructing, begin at the bottom and build up, log- 
cabin fashion; chink the openings with green moss, and line 
the whole inside with the same. They are easily kept moist, 
and the plants droop and twine over them very gracefully. A 
good way to keep the earth moist in a hanging basket without 
the trouble of taking it down, is to fill a bottle with water and 
put in two pieces of yarn, leaving one end outside. Suspend 
the bottle just above the basket, and allow the water to drip: 
this will keep the earth moist enough for winter, and save a 
great deal of time and labor. Plant morning-glory seeds in 
hanging baskets in winter; they grow rapidly and are very 
pretty. 

Window Gardening. — All the varieties of English ivy, the 
the hoyacarnosa, the passion flower, the jasmine, the pilogyne 
suavis and begonias are especially suitable for window culture. 
Very pretty effects may be produced at the cost of a few cents 
by planting verbenas, morning-glories, cobea scandens and the 
maurandias in baskets or flower-pots, which may be concealed 
behind statuary or bronzes. The best fertilizer for them or 
any other house plants is that afforded by the tea-pot; the cold 
tea-grounds usually thrown away, if poured as a libation to 
these household fairies, will produce a miracle of beauty and 
perfume. 

Ivies. — A successful cultivator of ivies feeds them with iron 
and cod-liver oil, the iron in form of rusty nails mixed into the 
earth. Another produced a luxurious growth by watering 
once a week with tobacco-water, making a tea of refuse 
tobacco leaves and stems, or of coarse tobacco. The water 
from the washing of fresh beef is also of great benefit to ivies. 

To Revive Withering Flowers. — Take them from the vase, 
throw out the cold water, and replace it with hot water in 
which you can hardly hold your finger, put in it the flowers 
immediately; or burn the ends, or throw a little salt in the 
water. The effect is wonderful. 



House Plants and Flowers. 



237 



Warm Water. — Plants will thrive much better if warm 
water is used upon them instead of cold. If every saucer is 
filled with boiling water every morning it will add to the lux- 
uriance of the plant, and frequently no other moisture will be 
needed for several days ; tea leaves can also be added in small 
quantities to the soil of the pots. Ivies are always beautified 
by such an application, and it is an excellent thing to wet a 
sponge in tea and moisten the leaves with it. Wax plants are 
especially susceptible to the benefit of warm water applications. 

Repotting Plants. — If the roots become potbound, of plants 
that have been blossoming all winter in the house, it will be- 
come necessary to repot them in the spring, and the best time 
to do so will be during the months of April and May. Or, if 
you wish, you may put them out in the ground, trimming them 
up, and they will soon sprout again, making nice plants. The 
branches trimmed off will make good slips and fine blooming 
fall plants for next autumn. 

To Keep Cut Roses Fresh. — Roses, camellias, and all hard- 
wooded flowers, such as are used for head-dresses, button-hole 
bouquets, etc., may be kept fresh, and their beauty preserved 
by the following plan: Cut stems off at right angles, and 
apply hot sealing-wax to the end of the stem immediately; 
this prevents the sap flowing downwards, thereby preserving 
the flower. 

To Preserve Flowers in Water. — Mix a little saltpeter or 
carbonate of soda in water. It will preserve flowers two weeks. 
Be careful not to put in too much, as it will burn the stems 
and cause the flowers to turn. 

G-rub Worms.— A plant grower of considerable experience 
tells us that a strong solution of copperas in soap suds water 
is very invigorating to ornamental shrubs and pear trees. It 
will also destroy the small grubs that infest the roots of pot 
plants. Ammonia water of the strength of one tea-spoon of 
spirits of ammonia to two quarts of water is also a good reme- 
dy for the white grubs in pot plants, while it is invigorating 
t 0 the growth of the plants. 



238 



House Plants and Flowers. 



Canary Birds. — Do not keep in a room that is being painted 
or has odor of new paint. Do not hang over a stove or grate 
which contains fire. Do not set the cage in a window and shut 
it down upon it; the draft is injurious. Do not wash cage 
bottoms, but scrape clean with a knife, and then put on some 
fresh gravel; the moisture breeds red mites, and is injurious to 
the bird. Do not keep the birds you intend to breed in the 
spring together during the winter. Do not keep single birds 
in a room where others are breeding, or males and females in 
mating season in the same room in separate cages, as it is like- 
ly to cause mating fever. Feed canary on rape seed, but no 
hemp. For diarrhea put a rusty piece of iron in water dish, 
changing water not oftener than twice a week, and bread boiled 
in milk as for asthma; boil well in this case, so that when cold 
it will cut like cheese; give freely with plenty of vegetables. 

Moulting is not a disease, yet during this season all birds 
are more or less sick, and some suffer severely. They require 
plenty of nourishing food. Worms, insects and fruits to those 
which eat them ; and to those which live upon dry seeds,bread 
dipped in milk, fruit and vegetables. 




Miscellaneous. 



239 



MISCELLANEOUS. 



A Cheap Paint. — Take one bushel of unslacked lime and 
slake it with cold water; when slaked, add to it twenty pounds 
of Spanish whiting, seventeen pounds of salt and twelve pounds 
of sugar; strain this mixture through a wire sieve, and it will 
be fit for use after reducing with cold water; this is intended 
for the outside of buildings, or where it is exposed to the 
weather; in order to give a good color, three coats are necessa- 
ry on brick and two on wood; it may be laid on with a brush, 
similar to whitewash. Each coat must have sufficient time to 
dry before the next is applied. 

Bandoline for Hair. — One-half tea-spoon quince seed, one 
spoon water. Dissolve and perfume. 

Brandy Peaches. — Pare peaches and lay in a shallow dish. 
When syrup has formed remove the fruit and put in jars hot. 
Fill up with best white brandy and seal up carefully. 

Cement for Jet. — Use shellack to join, and then smoke the 
joints to make them black. 

Cologne Water. — One quart alcohol, three drachms oil lav- 
ender, one drachm oil rosemary, three drachms oil bergamot, 
three drachms essence lemon, three drops oil cinnamon. 

Corn Bread. — Two cups Indian meal, one cup flour, two 
table-spoons brown sugar, two and one-half cups sour milk, 
one tea-spoon salaratus, one tea spoon salt, one heaping table- 
spoon lard; beat ten minutes; put in molds, steam one and 
one-half hours in a steamer, care being taken to keep it tight. 
When taken out set in oven twenty minutes. — Mrs. Teel. 



240 



Miscellaneous. 



Cologne Water. — Oil rosemary, one ounce; oil of lavender, 
one once; oil of bergamot, one ounce; oil of lemon, one ounce; 
oil of rose, sixteen drops; alcohol, one gallon. 

Curd or Cottage Cheese. — Set a gallon or more of clabber- 
ed milk on the stove hearth or in the oven after cooking a 
meal, leaving the door open; turn it around frequently, and 
cut the curd in squares with a knife, stirring gently now and 
then till about as warm as the finger will bear, and the whey 
shows all around the curd; pour all into a coarse bag, and 
hang to drain in a cool place for three or four hours, or over 
night if made in the evening. When wanted, turn from the 
bag, chop rather coarse with a knife, and dress with salt, pep- 
per and sweet cream. Some mash and rub thoroughly with 
cream; others dress with sugar, cream and a little nutmeg, 
omitting the salt and pepper. Another way is to chop fine, 
add salt to taste, work in a very little cream or butter, and 
mold into round balls. 

Dried Scent to Put Into Sachets, or Little Bags, for 
Drawers. — Half pound of lavender flowers, half ounce of 
dried thyme, half ounce dried mint, quarter ounce of cloves, 
quarter ounce of caraway seeds, one ounce of common salt. 
The lavender flowers must be rubbed from the stalk, the thyme 
and mint reduced to powder, and the cloves and caraway seed 
bruised in a mortar. The whole should then be mixed with 
the salt, which must be well dried before it is used. When 
the ingredients have been thoroughly mixed, the compound 
may be put into silk or muslin bags for use. 

Golden Honey Recipe. — Put six pounds coffee C sugar and 
three pounds of pure soft water into a kettle and let them boil 
eight minutes, then add one pound of pure honey and one-half 
an ounce of pulverized alum. Mix well, stirring briskly du- 
ring the operation, and when cool it is ready for use. 

To Clean Jewelry.— Any gold jewelry that an immersion 
in water will not injure, can be beautifully cleaned by shaking 
it well in a bottle nearly full of warm soap-suds to which a 
little prepared chalk has been added, and afterwards rinsing it 
in clear cold water and wiping it on a towel. 



Miscellaneous. 



241 



Lime Water and Its Uses. — Place a piece of unslaked lime 
(size is immaterial, as the water will take up only a certain 
quantity) in a perfectly clean bottle, and fill with cold water; 
keep corked in a cellar or a cool, dark place; it is ready for 
use in a few minutes, and the clear lime-water may be used 
whenever it is needed. When the water is poured off, add 
more; this may be done three or four times, after which some 
new lime must be used as at first. A tea-spoon in a cup of 
milk is a remedy for children's summer complaint; also for 
acidity of the stomach ; when added to milk it has no unpleas- 
ant taste. When put into milk that would otherwise curdle 
when heated, it prevents its curdling, so that it can be used 
for puddings and pies. A small quantity of it will prevent the 
"turning" of cream and milk. It also sweetens and purifies 
bottles which have contained milk. Some add a cupful to a 
sponge of bread to prevent it from souring. 

Milk of Roses. — Put into a small bottle two ounces of rose 
water, one tea-spoon of oil of sweet almonds,ten drops of oil of 
tar. Shake the bottle until the whole is combined. A beauti- 
ful cosmetic, to be applied with the corner of a towel, or a cam- 
bric handkerchief, after the morning's ablution. 

Queen Bess Complexion Wash. — Put in a vial one drachm 
of benzoin gum in powder, one drachm nutmeg oil, six drops 
of orange-blossom tea, or apple blossoms put in a half- pint of 
rain water and boiled down to one tea-spoon and strained, one 
one pint of sherry wine. Bathe the face morning and night; 
will remove all flesh-worms and freckles and give a beautiful 
complexion. Or, put one ounce of powdered gum of benzoin 
in a pint of whisky ; to use put in water in wash-bowl till it is 
milky. 

SPICED CURRANTS. 

6 pounds fruit, 3 pounds raisins, 

3 pounds sugar, 1 pint vinegar, 

2 table-spoons allspice, 2 table-spoons cinnamon, 

1 table-spoon cloves. 

31 



242 



Miscellaneous. 



SPICED GOOSEBERRIES. 

Leave the stem and blossom on ripe gooseberries, wash 
clean; make a syrup of three pints sugar to one of vinegar, 
skim, if necessary, add berries and boil down till thick, adding 
more sugar if needed; when almost done, spice with cinnamon 
and cloves ; boil as thick as apple butter. 

Strawrerry Short Cake. — Make a dough as for baking- 
powder biscuit; roll thin, about an inch thick; bake. Have 
berries previously picked and well sugared. When cake is 
done, butter, and put on berries. Then put cakes together; 
then plenty of berries on top. Ripe peaches or raspberries 
can be used the same way. This makes a nice dessert, as it is 
very nice for tea. Eat with cream and sugar. 

Strawberry Biscuit. — Make biscuit as for tea. Take one 
cup pulverized sugar, one-half cup butter, one quart straw- 
berries. Rub sugar and butter to a cream; then jam the ber- 
ries and mix into the butter and sugar; open the biscuit and 
put a spoonful between them, one on top, and 3 r ou have a car- 
nation biscuit. 

To Crimp Hair Effectualy. — To crimp the hair take five 
cents worth of gum arable, and put into it just enough boiling- 
water to dissolve it. When dissolved add enough alcohol to 
make it somewhat thin. Let this stand all night, and then 
bottle it to prevent the alcohol from evaporating. When wish- 
ing to "do" the hair for the night, damp it with this mixture, 
and the result will be, next clay, stiffly crimped or curled hair, 
which will not "come out" on damp or hot days, as is usual 
with hair crimped in the ordinary manner. 

Whisky Plumbs. — Fill a jar with smooth plumbs. Pour 
over whisky to cover. When wanted upon the table take out 
a mess, soak over night in cold water, stew, sweeten to taste, 
and you will have a delicious sauce. 



Social Entertainments. 



243 



SOCIAL ENTERTAINMENTS. 



KETTLE-DEUMS. 

The origin of kettle-drums is, it must be confessed, some- 
what obscure, but undoubtedly the rage of the present day 
for all manner of afternoon entertainments is borrowed from 
England. It is said that in the reign of Charles the Second 
kettle-drums were first made popular at the court of that gay 
monarch. The ladies, returning from the hunt, gathered 
together for a tea-drinking and some light refreshment, the 
entertainment being known as a "drum," to which the sig- 
nificant term " kettle " was later prefixed. Certainly in the 
eighteenth centuiy kettle-drums were notable entertainments. 
Pope's couplet about the sociable and gossip-provoking cup of 
tea. Lad}' Mary TTortley's half-masculine scorn for the tea 
fights of her lad} T friends, Dr. Jolinson's famous nine cups of 
tea at Dr. Burney's assembly, when Fanny timidly waited on 
him, all lend the charm of old-fashioned precedent. And cer- 
tainly the beverage must have a special virtue of its own, since 
it appears to move silent tongues, promote sociability in every 
female assemblage, and refresh the tired spirits after a da} T 's 
" outing " with a balm Johannisberger could not give. 

The term "kettle-drum" cannot, therefore, be applied to 
anything but a tea-drinking, and strictly speaking, your 
entertainment, if given the quaint name, should include only 
a light refreshment of sandwiches, cake, and biscuit. In 
many cases, however, quite an elaborate tea-table is spread at 
one end of the drawing-room or in an ante-room, and here 
young ladies frequently preside, drawing the tea without ruin- 
ing it by boiling. A cozy is very serviceable on such occa- 



244 



Social Entertainments. 



sions, although it is not commonly known in America, where, 
alas! the dainty flavor of the tea is so often sacrificed to 
Betty's mania for parboiling it away on the kitchen fire. This 
article, indispensable to the English housekeeper, is a wadded 
hood which covers the tea-drawer, keeping in the steam, and 
drawing the tea well and quickly. The water should be 
poured on the tea leaves just boiling, the cozy then applied, 
and in fifteen minutes you have a delicious cup of tea. The 
first drawing should be very strong, and hot water may be 
added to the cups. Cozies may have an outer side of embroid- 
ered silk or cashmere, so that the effect is pretty and orna- 
mental. 

At kettle-drums teas of various flavors should be served. 
Breakfast tea should never be made too strong, and pure green 
tea never used on such occasions. The "Russian tea," to be 
perfect, should be made in a samovar; but as only half a dozen 
people in America possess these curious tea-drawers, it is 
obvious that this must be dispensed with for the so-called 
Russian tea in common use, which is generally clear tea, well- 
drawn, with a slice of lemon in it, and sugared to taste. The 
samovar has a certain complication of charcoal fumes, and 
special teas are mixed to produce the desired flavor; but a 
fondness for tea made in this manner is undoubtedly an 
acquired taste, and the article would hardly pay for the trouble 
of incorporation. At no afternoon entertainment at present, 
unless a regular full dress reception, is coffee or wine fashion- 
able, chocolate or bouillou (a well made beef tea) being the 
substitutes; and these, as well as tea, should be served in 
small, dainty cups, the cream and sugar being handed each 
guest on a salver. Flowers may or may not be used at these 
afternoon parties. If preferred, a very pretty way to arrange 
them is to have several tiny kettles filled with beautful blos- 
soms, and placed in conspicuous places about the rooms. 

The afternoon kettle-drum invitation is the visiting card, 
with "Tea at four o'clock," or "Tea from four to seven," 
in one corner, with the date or dates specified. To these may 
be added a silver or gold kettle, which is significant, and so 



Social Entertainments. 



245 



commonly used in England that stationers provide paper and 
cards with the design. 

The hostess, of course, is ready to receive her friends at the 
hour named, and welcoming each one with a cordial greeting, 
must have a general supervision of her guests, although it is 
impossible to pay much individual attention, and few intro- 
ductions can be made. The tea may be served the guests soon 
after entering. Conversation should be general, without wait- 
ing for an introduction. Unfortunately, in many cases a stiff- 
ness characterizes these entertainments, which we will venture 
to assert is purely American — not that hauteur is a national 
characteristic, but that on such purely informal occasions 
American women have not always the French or English 
savoir /aire which makes each guest feel at ease with her 
neighbor, and a general air of harmony and congeniality pre- 
vail. The hostess cannot be entirely responsible for the 
enjoyment of her guests. The constant coming and going- 
must absorb her time, but it is her duty to diffuse cordiality 
and an air of genial hospitality, which many ultra fashionables 
in our little world seem to feel a condescension ! It is on these 
very formal days that a lady can best prove her perfect ease 
and good breeding by never substituting stiffness for etiquette, 
and coldness for aristocratic calm. 

The duty of the invited guest is very simple. Kettle-drum 
invitations require no answer. If more than one date is 
named, attendance on one occasion is all that is required. Go 
about half an hour later than the hour named (which, by the 
way, is an absurd point of etiquette more honored in the 
breach than the observance), and make your stay from fifteen 
minutes to an hour's duration. On leaving, always make your 
adieux to all who are receiving, and having done so, it is not 
etiquette to linger. A hostess can never accompany any guest 
towards the door, even on the occasion of a call, unless, 
indeed, it be a purely informal one. 

Evening kettle-drums are far more enjoyable than those 
given in the day-time, since the guests can remain throughout 
the evening, introductions may be made, and a very sociable 



246 



Social Entertaiments. 



character given to the company. The evening kettle-drums, 
if given only once or twice in the season, should be on a much 
more elaborate scale than a day-time affair, and the most agree- 
able method is to serve the tea in courses through the draw- 
ing-rooms, when the old-fashioned " nests " of tables may be 
brought into requisition, and small groups gather about them 
in a sociable way. These evening tea-drinkings are, however, 
not governed by any such set laws that an original-minded 
hostess cannot innovate without being peculiar. Indeed, we 
can only speak of rules in a very general wa}^ for unique ideas 
are nowadays so creditable that it seems to be the aim of every 
hostess to devise something new, even -when her invitation 
bears the conventional formula. Music is hardly, advisable at 
an evening tea party, which is intended strictly for sociable 
conversation. Evening kettle-drums may be made delightful, 
and as entertainments are inexpensive and very sociable. 

The question of dress is easily regulated at present. After- 
noon affairs, unless dancing is included in the invitation, 
should always be attended in carriage or calling costume, with 
a bonnet. The hostess may receive in demi-toilette. At ket- 
tle-drums do not remove your gloves. Never wear 3^our wrap 
into the drawing-room at kettle-drums or the like, unless it be 
a part of the whole costume. Natural flowers are worn on all 
occasions, from breakfast to theater parties, the large belt bou- 
quets being the most fashionable. 

On these minor occasions the Frenchwoman's rule of perfect 
dress should be remembered: "Bien chaussee, bien gautee, 
et un joli mouchoir de poche" (well shod, well gloved, and a 
pretty pocket handkerchief). 

BREAKFAST PARTIES AND HIGH TEAS. 

Among the prettiest and pleasantest of entertainments are 
the various dejeuners a la fourchette, denominated breakfasts, 
garden parties, matinees and croquet parties, although their 
title of dejeuner is hardly applicable except among those ex- 
ceedingly gay people who turn night into day, and might natu- 
rally be taking a hearty breakfast at five or six in the after- 



Social Entertainments. 247 



noon. There are certainly no gayetiesof any sort so well suit- 
ed to youth, beauty and innocence as these; and a more charm- 
ing sight can hardly be desired than the brilliant cluster of 
perfectly dressed and well-bred people on the velvet lawns and 
under the sunshiny sky which we want for a garden party. 
An extremely fashionable breakfast begins at five o'clock in 
the afternoon ; but that is late for croquet and garden parties, 
the invitation for which should mention the hour, usually three 
in the afternoon. At the morning concert nothing at all is 
offered in the way of refreshment, and that is not included 
under the head of breakfasts. 

If the amusement is to be dancing or croquet it should be 
mentioned by the one word on the lower left hand corner of the 
card of invitation. When dancing is mentioned it means the 
guests are to remain longer; but with croquet they disperse 
soon after tea, and here let us say, by the way, that in inviting 
a person, simply to tea the correct phrase is "to drink tea," 
never to "take" it. 

Of course there will be several sets of croquet formed, if 
croquet is relied on; but one will not invite many more people 
than can be accommodated at the game, although there will 
always be some who will hardly care for it. Everything will 
be in readiness, and immediately after the arrival and recep- 
tion of the guests the games will begin, and continue till about 
six o'clock. 

Morning dress is to be worn at these parties, but very rich 
and handsome moruiug dress — fine muslins, summer silks, 
light and pretty hats, thin wraps, if any, to be tossed aside 
with the excitement of the play, not worn at all in the dance; 
nice gloves, and extremely nice boots, for more attention is 
drawn to the dressing of the foot in croquet than to any other 
portion of the toilette, as it has a prominent part to play, and 
quite as much in dancing. But as that is out of taste which 
is out of place, the boot must be no delicate satin affair, but 
one whose soles are thick enough to tread the ground with 
safety. That is, for the croquet or other out-door party. 

Archery meetings, by the way, have never found any favor 



248 



Social Entertainments. 



with us in general; but the morning concert and the mere 
breakfast party require the dress worn for stately calls, the 
gown fine and cut demi-train, with light gloves, a plain pocket- 
handkerchief, thin boots, and a bonnet or hat — in short, the 
most elegant calling or carriage costume. At six o'clock the 
guests are invited to the table. This is laid with great care 
and ornamented with flowers. It is not by any means, 
though, a light and trifling repast that is prepared ; both dan- 
cing and active out-door exercise are understood to create ap- 
petite, and the table is spread in order to satisfj' it. The meats, 
however, are to be cold. There ma}^ be, for instance, cold roast 
duck and roast chicken at either end of the table, each flanked 
by dishes of sliced ham and tongue cut extremely thin, a 
mayonnaise of veal, a lobster salad, and any other cold or pot- 
ted relish that may be convenient. The center of the table 
will be occupied by a tall ornament, vase or epergne, filled with 
flowers, and around it will be dishes filled with fruits of the 
season decked out with flowers, strawberries and cherries, or 
raspberries and peaches, and others ; and up and down the ta- 
ble, in set places, will be very delicate bread and butter sand- 
wiches, with small vases of flowers here and there between ; tarts 
and cakes, and jellies also, the pretty dish called trifle, Char- 
lotte-Russe, apple love-knot, and any of the toothsome kick- 
shaws that strike the fancy. Tea and coffee, and chocolate 
andbouillou will be passed, all or either; and although there 
may be Champagne, if one chooses, it is not customary, and it 
is considered in greatly better taste to dispense with it. Al- 
though fashion varies in the matter of laying and equipping a 
table, yet a table thus set out will always be sufficiently suita- 
ble for a very gay dejeuner. Shortly after enjoying these deli- 
cacies the company separates, unless expected to remain for 
dancing. Sometimes, instead of this sort of refreshment, the 
croquet or dancing continues until dinner time, when the com- 
pany resolves itself into a dinner party; but this, also, is in 
questionable taste, as the guests, if dressed for croquet are not 
dressed for dinner. 

The entertainment at a "high tea" is quite as elaborate as 



Social Entertainments. 



240 



this, if not more so, as sometimes the dishes then are hot. 
High teas take place oftener in Lent than any other time 
Sometimes the dishes are handed around to the guests where- 
ever they may be sitting; but if the number be small enough 
to allow it, quite as correct a style is to have the table laid and 
ornamented for as many as are expected to set clown at it. 
There will be tea and chocolate on the sideboard, which will be 
handed by the waiters. A very nice menu for a high tea is,for 
the first thing, birds on toast, with hot and cold buttered rolls; 
the plates, of as beautiful China as possible, will then be 
changed for chicken salad, with which thinly cut cold bread 
will be offered; another plate will replace that with waffles, 
which will be succeded by frozen pudding, with which kisses, 
cakes and preserves will be passed ; with the last plate will be 
offered the berries and fresh fruits if in summer, dried fruits 
and candies done up in the last caprice if in winter, and finger 
glasses will then be placed upon the table. Other guests may 
be invited for the evening, the company separating at about 
half-past ten. One dresses in demi -toilette for high teas; that 
is, the dress is not cut low, and though it may be of thin ma- 
terial, if desired, it may not be of the fleecy gauzes suitable 
for ball dresses; but it may be cut square or somewhat open, 
after the style of any prevailing mode. ^Demi-toilette, how- 
ever, if it is not full dress, is not on such occasions al- 
lowed to become sombre, as it is part of a guest's duty to 
make her hostess's drawing-room attractive. It is much to be 
regretted that our ladies have not more courage in demi-toilette, 
and in their want of confidence in their taste and colors do so 
frequently take refuge in their safe black. 

LUNCHEON PASTIES. — M rs. I. Webster, Washington. 

Luncheon parties have of late years become quite popular. 
They are not so solemn as dinner parties, and they require 
very much less care, while their errors are not irretrievable, as 
in the latter, and they afford an opportunity of meeting people 
who may be engaged elsewhere at dinner or for the evening. 

3a 



250 



Social Entertainments. 



Gentlemen enjoy these parties quite as much as ladies. Every- 
thing is devoid of restraint, and when luncheon is announced 
the dishes are found to be those which best please the palate, 
such as cold salmon at one end of the table, lamb at the other, 
cold chicken, chicken salad, ham, game pie, lobster salad, 
flowers and fruit, Charlotte russe, ice cream, custards, blanc 
mange, jellies, candies, bread and butter cut very thin and 
spread, tea and coffee, and a large china bowl of claret punch 
or lemonade. Have plenty of pickles or olives, or any nice 
fancy pickles, oysters in all styles, peas and hot potato chips, 
or birds. Have plenty of flowers. 

The informality of luncheon parties makes them remarkably 
pleasant, but they are expected to break up at leaving the 
table. 

LUNCHEON PARTIES. — Mrs. F. Metcalf. 

Lunches, although not exclusively a ladies' party, have 
become a fashionable way for ladies to entertain each other. 
When more than twenty guests are expected the lunch is usu- 
ally served from a large table, the guests being seated at small 
tables — in such cases salads and croquettes of various kinds, 
coffee, chocolate, ices, cakes and fruits forming the repast. If 
wines are desired, sheny and claret or champagne are most 
appropriate. For smaller luncheons, soups, game, sweetbreads 
with peas, chops with tomato sauce, pressed chicken, Saratoga 
potatoes, stuffed eggs, creams, jellies, ices, fruits, nuts, etc., are 
all appropriate. The table should be as handsomely decorated 
as possible with fruit, flowers, etc. In season a block of ice, 
hollowed out to hold raw oysters, makes a stjdish addition to 
the table. A card containing the guest's name should be 
put upon the plate to avoid trouble when the}' are taking their 
seats. Lunch is usually served at one o'clock — guests 
expected fifteen or twenty minutes before. In the city, or 
where the invitation is given formally, bonnet and gloves are 
expected. For smaller lunches the guests are seated at the 
table, the lunch being more elaborate, and served in courses 
like a dinner. 



Social Entertainments. 



251 



OTHER EVENING AFFAIRS 

vary in character from the ball to the small reception, al- 
though there are general rules,which gas-light seems to govern. 
A ball invitation may say eight o'clock, but nine is early 
enough to appear, and half-past ten is not too late. Where- 
ever there is to be dancing full dress is worn, but no head cov- 
ering, and such invitations should be answered whether the 
"R. S. V. P." is upon them or they come informally written. A 
young lad}^ should never attend dancing company unchape- 
roned. Two sisters may go together, with proper escorts, if at 
the house of a very intimate friend, but the circumstances 
which render this permissible are very peculiar. A young lady 
should never accept the escort home of any but an intimate 
friend, and if a young lady is invited with a promise of chape- 
ronage from the hostess, the latter should never offer her any 
escort but one of her own family or household. 



252 



Bills of Fare. 



BILLS OF FARE. 



These bills of fare are given as suggestions to the house- 
keeper, rather than arbitrary rules, in providing what is season- 
able for daily fare as well as extra occasions. The first four 
days of the week are mentioned for convenience; for the other 
three the bills of fare given may be repeated, or divided, com- 
bined and varied, to suit the taste. 

FOR SPRING. 

SUNDAY. 

Breakfast. — Fried brook trout, broiled ham, eggs on toast, baked 
beans and Boston brown bread, rice waffles, tea, coffee, chocolate. 
Dinner. — Chicken soup, boiled mutton with caper sauce, mashed 
potatoes, hominy, canned tomatoes, asparagus, lettuce, radishes, 
pickles, orange short cake, Fannie 's pudding, figs, almonds, tea, 
coffee. Lunch. — Cold chicken, cold mutton, rusk, cheese, crackers, 
canned peaches, preserved cherries, Queen Vic cake, iced tea. 

MONDAY. 

Breakfast. — Boiled ham, raw potatoes fried, boiled eggs, buck- 
wheat cakes with maple syrup, pickles, coffee. Dinner. — Beef soup, 
boiled pork with potatoes and cabbage, salsify, apple sauce, catsup, 
pickles, bread, doughnuts, bread pudding, apples. Supper. — Dried 
beef, waffles, bread and butter, canned pears, ginger-snaps, cheese, 
cake, tea. 

TUESDAY. 

Breakfast. — Cold boiled ham, fried squirrels, ham omelet, pota- 
1 toes with cream, asparagus w T ith toast, muffins, Graham bread, corn 
bread, oranges, coffee, tea, chocolate. Dinner. — Macaroni soup, 
baked fish with dressing and sauce, boiled ham, roast veal, asparagus, 
potatoes, spinach, lettuce, radishes, lemon pie, cocoanut pie, queen of 
puddings, coffee. Supper. — Pickled tongue, pressed beef, waffles 
with maple syrup, spiced peaches, chow-chow, canned fruit, pre- 
serves, cake, coffee, tea. 



253 



WEDNESDAY. 

Breakfast. — Fried ham, potatoes boiled in jackets, radishes, scram- 
bled eggs, tried mush, Graham bread, coft'ee, tea, chocolate. Dinner. 
— Veal soup, roast lamb with mint sauce or currant jelly, potatoes, 
asparagus, spinach, lettuce, onions, Boston brown bread, pickles, 
horse-radish, pie-plant pie, roly-poly pudding, apples. Supper. — Cold 
veal, catsup, piccalilli, canned blackberries, warm biscuit with maple 
syrup, sugar cakes and tea. 

FOR SUMMER. 

SUNDAY. 

Breakfast. — Nutmeg melons, fried fish, boiled plover, Saratoga 
potatoes, sliced tomatoes, Minnesota rolls, bread, coft'ee and chocolate. 
Dinner. — Green corn soup, baked chicken, cold veal loaf, mashed po- 
tatoes, summer squash, green corn pudding, baked tomatoes, corn 
starch pudding, blackberry pies, peaches, melons, ice cream, centen- 
nial drops, white cake, tea and coffee. Lunch. — Cold chicken and 
veal, bread, cheese, lemon jelly, blackberries, Minnehaha cake, lem- 
onade. 

MONDAY. 

Bbeakfast. — Fruit, fried fish, frizzled beef, milk toast, Graham 
gems, boiled eggs, tea and coffee. Dinner. — Mutton soup, roast mut- 
ton, currant jelly, potatoes tried whole, asparagus with toast, lettuce, 
onions, radishes, rolls, Graham bread, pie-plant pie, sponge-cake and 
lemonade. Supper. — Cold mutton with gooseberry catsup, sweet 
pickles, biscuit, radishes, ginger-snaps, sponge-cake, ice cream, straw- 
berries, tea. 

TUESDAY. 

Breakfast. — Oat meal mush, veal cutlets, fried liver, fricasseed 
potatoes, new onions, Memionite toast, hot pocket books, asparagus, 
radishes, coffee and chocolate. Dinner. — Gumbo soup, roast lamb 
mint sauce, fried chicken, peas, string beans, potatoes, cucumbers, 
lettuce, radishes, ripe currant pie, Bohemian cream, strawberries, 
lady's lingers, rolled jelly cake, coffee. Supper. — Cold lamb, cucum- 
ber salad, bread, strawberry short cake with sweetened cream, goose- 
berry fool, tea. 

WEDNESDAY. 

Breakfast. — Blackberry mush, beefsteak, snipe on toast, sliced 
tomatoes, stewed corn, apple sauce, warm rolls, coffee, tea or chocolate. 
Dinner. — Okra soup, roast lamb with caper sauce, chicken pie, escal- 
loped tomatoes, boiled okra, boiled com on the cob, summer squash, 
potatoes in jackets, bread, apple tarts, peach cobbler, melons, coffee 
and tea. Supper. — Cold lamb, Chilli sauce, lobster salad, warm 
French rolls, peach short cake, delicate cake, iced milk and iced tea. 



254 



Bills of Fare. 



FOR FALL. 

SUNDAY. 

Breakfast. — Quail on toast, fricatelli, fried oysters, Saratoga pota- 
toes, Indian griddle cakes with syrup, Boston brown bread, coffee and 
Vienna chocolate. Dinner. — Swiss soup, roast spare-rib, escalloped 
oysters, mashed potatoes, turnips, baked sweet potatoes, canned corn, 
cream slaw, celery, pickles, biscuit, rye bread, snow pudding, fruit 
cake, raisins and nuts, coffee and tea. Lunch. — Canned salmon, 
pickled oysters, light biscuit, cold Saratoga potatoes, chow-chow, can- 
ned plums, cake, tea and cocoa. 

MONDAY. 

Breakfast. — Oatmeal mush, hash and broiled liver, fried salt pork, 
corn oysters, baked potatoes, Graham bread, stewed peaches, nutmeg 
melons, coffee and chocolate. Dinner. — Potato soup, baked fish, egg 
sauce, mutton pie with tomatoes, broiled pheasants on toast with cur- 
rant jelly, potato souffle, stewed corn, egg plant, stuffed cabbage, 
boiled okra, Boston brown bread, cucumber and beet pickles, coffee 
jelly with whipped cream, marble cake, peach pyramid, melons and 
grapes, coffee and chocolate. Supper. — Sardines, pickled salmon, cold 
slaw, warm biscuit and honey, bread and cheese, potato salad, frozen 
peaches, melons, huckleberries, tea. 

TUESDAY. 

Breakfast. — Cracked wheat, broiled prairie chicken, codfish balls, 
pork fritters, fricasseed potatoes, brown bread, rice waffles with syrup, 
chocolate and coffee. Dinner. — Raw oysters, vegetable soup with 
poached eggs, roast duck, chicken pie with oysters, mashed potatoes 
browned, turnips, cauliflower, macaroni, lima beans, Estelle pudding 
with cream sauce, pine-apple ice cream and cake, melons and grapes, 
coffee and chocolate. Supper. — Cold tongue, tomato catsup, fricas- 
seed frogs, Saratoga potatoes, chicken salad (made of cabbage), cream 
slaw, baked sweet apples, dry toast, fruit cake, peach short cake and 
cream, tea. 

WEDNESDAY. 

Breakfast. — Graham mush, fried trout, pork steak, beef cro- 
quettes, boiled Irish potatoes, baked sweet potatoes, corn rolls, bread, 
coffee and cocoa. Dinner. — Oyster soup, boiled white fish, Holland 
sauce, boiled turkey, oyster sauce, potatoes, turnips and egg-plant, 
macaroni with cheese, pickles, rye and Indian bread, biscuit, crackers, 
cocoanut pudding, apples and nuts, coffee and chocolate. Supper. — 
Raw oysters, escaloped turkey, currant jelly, baked pears, pop-overs, 
bread, nutmeg melons, cake. tea. 



Bills of Fare. 



255 



FOR WINTER. 

SUNDAY. 

Breakfast. — Baked beans with pork, Boston brown bread, fried 
clams, fried potatoes, apple fritters with syrup, bread, coffee and 
cocoa. Dinner. — Oyster soup, deviled crabs, roast turkey and cran- 
berry sauce, potatoes, carrots, turnips, cabbage, boiled rice, plum cob- 
bler, kiss pudding, Scotch fruit cake, coffee and chocolate. Lunch. — 
Raw oysters, sliced cold turkey, pickled chicken, light biscuit, rusk, 
crackers, cookies, cheese, almond tarts, peach preserves, cake. 

MONDAY. 

Breakfast. — Oat meal mush, veal cutlets breaded, fricassed tripe, 
fried raw potatoes, fried onions, buckwheat cakes with syrup, bread 
tea, and coffee. Dinner. — Raw oysters, beef soup, boiled fresh cod, 
egg sauce, roast chicken, mashed potatoes, stewed sweet potatoes, 
Italian macaroni, turnips, squash or pumpkin pie, eggless plum pud- 
ding, plum preserves, oranges, raisins, figs, coffee. Supper. — Oyster 
stew, cold chicken, blackberry jelly, watermellon preserves, bread, 
crackers, apple sauce, Fannie' s pudding, almond cake, tea. 

TUESDAY. 

Breakfast. — Pork tenderloin fried, hash, fried apples, potatoes hi 
Kentucky style, buckwheat cakes and syrup, bread, sliced oranges, 
coffee and chocolate. Dinner. — Tomato soup, baked beef with York- 
shire pudding, oyster pie, mashed potatoes, hominy, dried corn and 
lima beans, cream slaw, celery, bottled cucumbers, half-batch plum- 
pudding, apple pie, apples, figs and nuts, coffee and tea. Supper. — 
Cold beef sliced, pickled oysters, chicken salad, raspberry jam, cheese, 
dry toast, canned peaches, cocoa-nut cake, preserve puffs, tea. 

WEDNESDAY. 

Breakfast. — Beefsteak, turkey hash, pig's feet souse, boiled pota- 
toes in jackets, Graham gems, buckwheat cakes and syrup, coffee and 
chocolate. Dinner. — Bean soup, boiled salmon, stuffed baked rabbit, 
escaloped oysters, mashed potatoes, canned corn and tomatoes, canned 
peas, baked winter squash, cold slaw, variety pickles, sweet pickled 
peaches and pears, bread, bread with mush, rice apples, lemon butter 
toast, apples and oranges, coffee and tea. Supper. — Steamed oysters, 
cold tongue, warm biscuit and syrup, apple jelly, ginger snaps. Buck- 
eye cake, orange float, tea and coffee. 



256 



Bills of Fare. 



ECONOMICAL BREAKFASTS. 

First. — Ham and eggs. hash, baked potatoes, hominy. Graham 
gems, coffee. 

Second. — Breakfast stew or fish, fried Graham mush, tomatoes, 
potatoes, apple sauce, corn bread or toast, coffee. 

ECONOMICAL DINNERS. 

First. — Spare ribs, roast potatoes, cabbage, rice pu elding, fruit. 

Second. — Codfish, egg sauce. Lancashire pie. parsnips, horse-radish . 
pickles, bread, custard pie. 

Third. — Boiled pork, beans, potatoes, greens, green currant pie. 

Fourth. — Fish, potato cakes, baked tomatoes, bread pudding, ap- 
ple sauce. 

Fifth. — Boiled beef, lima beans, boiled potatoes, scpiash, sliced to- 
matoes, apple tapioca pudding. 

Sixth. — Meatless bean soup, roast beef and potatoes, macaroni with 
cheese, apple butter, custard pie. 

Seventh. — Meatless tomato soup, broiled chicken, fricasseed pota- 
toes, turnips, tomato toast, fresh fruit. 

lunches. 

First, — Escaloped oysters, chicken salad, ham sandwiches, deviled 
crabs, mixed pickles, cheep, coffee jelly with whipped cream, basket 
of mixed cakes, ice cream, fruits, nuts, tea, chocolate with whipped 
cream. 

Second. — Chicken croquettes, cold slaw garnished with fried oys- 
ters, sardines with sliced lemons, lobster salad, cold Saratoga potatoes, 
plums pickled like olives, pickles, jelly, orange or lemon ice. cake, 
coffee, chocolate with whipped cream. 

THANKSGIVING DINNERS. . 

Oyster soup, boiled fresh cod with egg sauce, roast turkey, cran- 
berry sauce, roast goose, bread sauce or currant jelly, stuffed ham. 
apple sauce or jelly, pork and beans, mashed potatoes and turnips, 
delicate cabbage, canned tomatoes and corn, baked sweet potatoes, 
boiled onions, salsify, macaroni and cheese, brown bread and superior 
biscuit, lobster salad, pressed beef, cold corned beef, tongue, celery, 
cream slaw, watermelon, peach, pear, or apple sweet pickles, mangoes, 
cucumbers, chow-chow and tomato catsup, stewed peaches or prunes, 
doughnuts and ginger cakes, mince, pumpkin and peach pies, plum and 
boiled Indian puddings, apple, cocoa-nut or almond tarts, vanilla ice 
cream, old-fashioned loaf cake, pound cake, black cake, white perfec- 
tion cake, ribbon cake, almond layer cake, citron, peach, plum or cher- 
ry preserves, apples, oranges, figs, grapes, raisins and nuts, tea and 
coffee. 



Bills of Fare. 



257 



Christmas Dinners. — Clam soup, baked fish, Holland sauce, roast 
turkey with oyster dressing and celery or oyster sauce, roast duck with 
onion sauce, broiled quail, chicken pie, plum and crab-apple jelly, 
baked potatoes in jackets, sweet potatoes, baked squash, turnips, south- 
ern cabbage, stewed carrots, canned corn, canned peas, tomatoes, Gra- 
ham bread, rolls, salmon salad or herring salad, Chili sauce, gooseberry 
catsup, mangoes, pickled cabbage bottled, French or Spanish pickles, 
spiced nutmeg melon and sweet pickled grapes, and beets, Christmas 
plum pudding with sauce, charlotte-russe, cocoa-nut, mince and peach 
pies, citron, pound, French loaf, White Mountain and Neapolitan cakes, 
lady's ringers, pepper-nuts, centennial drops, almond or hickory nut 
macaroons, cocoa-nut caramels, chocolate drops, orange or pine-apple 
ice cream, coffee, tea and Vienna chocolate. 

New Year's Dinners. — Eaw oysters, mock turtle soup, boiled tur- 
key with oyster sauce, roast haunch of venison, current jelly, deviled 
crabs, potato souffle, baked turnips, stuffed cabbage, beets, Lima 
beans, dried corn and canned peas, biscuit, French rolls, rye and In- 
dian bread, chicken salad, cold sliced ham, celery, cold slaw garnished 
with fried oysters, pickled walnuts, variety pickles, sweet pickled cu- 
cumbers, peaches and plums, spiced currants and gooseberries, canned 
pears or strawberries, English plum pudding, chess pie, potato pie, 
mince pie, orange souffle, pyramid pound cake, black cake,Phil Sheri- 
dan cake. Bohemian cream, oranges, raisins, figs, nuts, tea, coffee, 
chocolate. 

New Year's Table. — When receiving calls on New Year's day, the 
table should be handsomely arranged and decorated, and provided 
with rather substantial dishes, such as would suit the tastes of gentle- 
men. Too great profusion, especially of cakes, confectionery and ices 
is out of taste. Selections may be made from the following: Escol- 
oped oysters, cold tongue, turkey, chicken and ham, pressed meats, 
boned turkey, jellied chicken, sandwiches or wedding sandwich rolls, 
pickled oysters, chicken or lobster salads, cold slaw garnished with 
fried oysters, bottled pickles, French or Spanish pickles, jellies, char- 
lotte-russe, ice creams, ices, two large handsome cakes for decoration 
of table, and one or two baskets of mixed cake, fruit, layer, and sponge 
cake predominating, fruits, nuts, coffee, chocolate with whipped cream, 
lemonade. 

Sunday Dinner. — Giblet soup; baked trout, broiled white fish, 
Maitre d' Hotel sauce; oyster patties, raw oysters, oysters in cream; 
Leg of Southdown mutton, caper sauce, chicken, egg sauce, buffalo 
tongue, ham; Roast lamb, mint sauce, roast chicken, brown sauce, 

33 



258 



Bills of Fare. 



roast shoat, with sweet potatoes; roast young turkey with cranberry 
sauce; roast loin pork, apple sauce; roast ribs of beef veal: red head 
ducks, with jelly; black bear, with game sauce, saddle of venison; 
boneless sardines, pressed corn beef, boned turkey with jelly, chicken 
salad, lobster; cutlets aux Petite Pois, salmis of durk with port wine, 
le filet d' bceuf, sauce piquante, supreme of fowls a la financiere; 
Spinach, cauliflower, boiled rice, stewed tomatoes, boiled and mashed 
potatoes, baked sweet potatoes, fried parsnips, Lima beans: English 
plum pudding, brandy sauce, lemon pie, mince pie, assorted cake: 
nectar ice cream, charlotte russe,rum jelly, sherry wine sherbert: nuts, 
fruits; tea, coffee. 

Sunday Dinner. — Mock turtle soup, Spanislfrbroth; boiled salmon, 
shrimp sauce; Boiled mutton with caper sauce, corned beef, buffalo 
tongue, ham with Champagne sauce, fowl with salt pork; sirloin of 
beef, rib of beef, spring lamb, Southdown mutton, loin of veal, chicken, 
with St. Julian sauce, turkey with cranberry sauce; maccaroni and 
cheese au gratin, peach charlotte a la Franeaise, braized carbonade of 
fowl, fillet of veal with dressing; Jenny Lind pancakes with wine 
sauce, saute of sweet bread with green peas, supreme of fowl a la 
Bermuda, beef a la mode, Brazilian style: cold roast beef, cold ham, 
cold tongue, lobster salad Poland style, potato salad German style; 
mashed potatoes, boiled potatoes, lima beans, tomatoes, sweet corn, 
green peas; chow-chow, tomato catsup, cabbage slaw,Halford Leices- 
ter sauce, pickles, horse radish; apple pie, lemon pie, rhubarb pie, En- 
glish plum pudding, brandy sauce, charlotte russe. Bavarian cream; 
silver cake, marble cake, cocoanut cake, spice cake, jelly roll, sponge 
kisses, chocolate cake, vanilla ice cream; oranges, almonds, filberts, 
raisins; tea, coffee, milk. 

Spring Picnics. — Cold roast chicken, ham broiled on coals, fish 
fried or broiled, sardines, tongue, hard-boiled eggs, eggs to be fried or 
scrambled, Boston corn bread, buttered rolls, ham sandwiches prepar- 
ed with grated ham, orange marmalade, canned peaches, watermelon 
and beet sweet pickles, euchered plums, variety or bottled pickles, 
chow-chow, quince or plum jelly, raspberry or other jams, Scotch fruit, 
rolled jelly, chocolate, Minnehaha old-fashioned loaf. and marble cake; 
coffee, chocolate tea, cream and sugar, salt and pepper, oranges. 

Summer Picnics. — Cold baked or broiled chicked, cold boiled ham. 
pickled salmon, cold veal loaf, Parker House rolls, light bread, box of 
butter, green corn boiled or roasted, new potatoes, sliced tomatoes, 
sliced cucumbers, French and Spanish pickles, peach and pear sweet 



Bills of Fare. 



259 



pickles, lemon or orange jelly, strawberries, raspberries or blackber- 
ries, lemonade, soda beer or raspberry vinegar, coffee and tea, ice cream, 
lemon or strawberry ice, sponge, white Buckeye or lemon cake, water- 
melon, musk-melon, nutmeg melon. 

Fall Picnics. — Broiled prairie chicken, fish chowder, clam chowder, 
clams roasted or fried, beef omelet, cold veal roast, sardines, cold 
roast chicken, pot of pork and beans, rusk, Minnesota rolls, Boston 
brown bread, potatoes Irish or sweet roasted in ashes, egg sandwiches 
(hard boiled eggs, sliced, sprinkled with pepper and salt and put be- 
tween buttered bread), mangoes, piccalilli, Chili sauce, quince marma- 
lade, baked apples, musk and nutmeg melon, crab apple jelly, grape 
jelly, black, orange, velvet, sponge and three-ply cake, combination 
pie. 

Refreshments. — For small evening parties, sociables, receptions, 
etc., where the refreshments are handed round, and are of a simple 
character, everything should be excellent in the highest degree, deli- 
cately prepared and attractively served. Sandwiches and coffee, choco- 
late or tea, a variety of nice cake, jellies, ice cream or ices, and fruits 
are appropriate. For a more pretentious occasion, a simple table pret- 
tily decorated with flowers, and set with fruit, lobster salad, chicken 
croquettes, pickled oysters and one or two kinds of ice cream and cake, 
and coffee and tea is quite enough. 

Refreshments for Twenty. — For a company of twenty allow one 
gallon oysters, four chickens and eight bunches of celery for chicken 
salad, fifty sandwiches, one gallon of ice cream, two molds charlotte- 
russe, two quarts of lemon jelly, one light and one dark fruit cake, 
two layer cakes, and one white or sponge cake; for coffee use one and 
a half pints ground coffee and one gallon water; fruit cake espe- 
cially, and, indeed, all rich cake, should be cut in thin slices' with a 
keen-edged knife; a small piece of each variety is always preferred to 
to a plate overloaded with one or two kinds. 

Refreshments for a Hundred. — For a larger company of a hun- 
dred the refreshments may be more elaborate: Two gallons of pickled 
oysters, two large dishes of lobster salad, two small hams boiled and 
sliced cold, five cold tongues sliced thin, twelve chickens jellied or 
pressed, each dish garnished with sprigs of parsley, slices of lemon 
and red beets, or curled leaves of celery, or the tender center leaves of 
lettuce; two gallons of bottled pickles or a gallon and a half of home- 
made, twelve dozen biscuit sandwiches, five quarts jelly, four gallons 
ice cream, fifteen large cakes, to be made from recipes for rich fruit, 



260 



delicate, layer and sponge cakes; twelve dozen each of almond maca- 
roons and variety puffs; four large dishes of mixed fruits: five pounds 
roasted coffee and five gallons water. 

Refreshments for One Hundred and Seventy Five. — Six gal- 
lons oysters, three small hams, five large turkeys, ten tongues, six 
chickens and twelve bunches celery for salad, three gallons pickles, 
seventeen dozen buns, twelve loaves bread made in wedding sand- 
wich rolls or in plain sandwiches, twenty-two large cakes, fifteen dozen 
large oranges sliced, seventeen dozen meringues, fifteen dozen pears, 
thirty pounds grapes, seven gallons ice cream and four gallons lemon 
ice, coffee made of twelve pints ground coffee and eight gallons water, 
serve coffee at the beginning, and lemonade at the close. 



INDEX 



SOUPS. 



Page. 



Bean 10 

Beef . . 10 

Chicken 10 

Egg 10 

Grandmother's Bean 11 

Gumbo 11 

Mock Turtle 11 

Mock Turtle or Calf's Head . 12 

Baked 15 

Boiled, with Vegetables .... 16 

Brook Trout 16 

Fried 16 

Salmon Trout or Pickerel. . . 17 

Salt Mackerel, boiled IT 



Oysters, broiled. . . . 
Oysters, Escalloped 

Oysters, fried 

Oyster Omelet 

Oysters, raw 



Duck, boiled 35 

Duck, roasted 35 

Frogs 35 

Hare, Jugged 36 

Partridge Pie 36 

Pheasant or Prairie Chicken, 

broiled 36 

Pigeons, Jugged 37 

Pigeon Pie 37 



Page. 

Okra 12 

Onion 12 

Ox Tail 13 

Oyster 13 

Pea 13 

Pot au Feu 13 

Turkey 14 

Vegetable 14 



Shad, baked 17 

Shad, broiled 17 

White Fish, boiled 18 

White Fish, broiled 18 

Boston Fish Chowder 18 

Fish Chowder 19 



:s, roasted 21 

- Soup. 22 

• Soup, plain 22 

l Stew 22 

;s-on Toast 23 



Pigeons, Roasted 37 

Prairie Chickens 37 

Quail, broiled 37 

Quail on Toast 38 

Rabbit, roasted 38 

SquirrerPie 38 

Venison Hams 38 

Venison Round 38 

Venison*Steak 38 



FISH. 



SHELL-FISH. 

... 20 Oystei 

...20 Oystei 

...20 Oystei 

... 21 Oystei 

... 21 Oystei 

GAME. 



262 



Index. 



MEATS. 



Page. 



Beef Boillu 25 

Beef, frizzled 25 

Beefsteak, broiled 25 

Beefsteak, fried 26 

Beef Roast 26 

Beefsteak, stuffed 26 

Beefsteak Toast 27 

Beef Tongue 27 

Boiled Meats 27 

Beef a la Mode 27 

Corned Beef, boiled. . 27 

Ham Balls 28 

Ham. broiled 28 

Ham, fried 28 

Ham, grated 29 

Ham, Tongue and Chicken 

Sandwiches 29 

Heart, baked 29 



Chicken, baked 39 

Chicken or Quail, broiled ... 39 

Chicken Croquettes 40 

Chicken, Fricasseed 40 

Chicken Pie 40 

Chicken Pie with Oysters ... 41 

Chicken Pot Pie 41 

Chicken, Pressed 42 



Bean 45 

Cabbage 45 

Chicken 45 

Cold Slaw or Salad Dressing 47 

Cold Slaw, Plain 47 

Cold Slaw 47 

Cream Dressing for Cold 

Slaw . 47 

Cream Slaw 47 



Page. 

Lamb Chops 30 

Lamb Chops, fried 30 

Lamb Stewed with Peas 30 

Liver, Chopped 30 

Liver, fried 30 

Mutton, boiled, with Caper 

Sauce 31 

Pork and Beans 31 

Spare-Rib Pot Pie 31 

Sweetbread 32 

Sweetbread, Larded 32 

Sweetbreads with Tomatoes 33 

Veal Loaf 33 

Veal w'ith Oysters 33 

A Brown Stew 33 

Fricatelii 33 

How to^make nice^Gravy ... 34 
To Corn Beef. 34 



Chicken or Veal, Pressed ... 42 

Chicken, steamed 42 

Spring Chicken, fried 43 

Turkey, boiled. Stuffed with 

Oysters 43 

Turkey, Boned 43 

Turkey, roasted 44 



Cucumber Salad 47 

Ham Salad 48 

Lobster Salad 48 

Oyster Salad 49 

Pickled Oysters 49 

Potato Salad 50 

Salad Dressing 50 

Salmon Salad 51 

Tomato Salad 52 



POULTRY. 



SALADS. 



Index. 



CATSUPS AND SAUCES. 



Page. 

Boiled Cider Apple Sauce ... 53 

Celery Sauce 53 

Cranberry Sauce 53 

Cucumber Catsup 54 

Horseradish Sauce 54 



Page. 



Oyster Sauce 54 

Mint Sauce 55 

Onion Sauce 55 

Roman Sauce 55 

Tomato Catsup. 55 



EGGS AND 



Eggs, boiled 57 

Eggs, Pickled 57 

Egg Balls 58 

Eggs, Poached 58 

Eggs, Rumbled 58 

Eggs, Scrambled 58 



OMELETS. 

Eggs, Stuffed 59 

To keep Eggs. , 59 

To make Omelets 60 

Beef Omelet 60 

Oyster Omelet 61 

Omelet Souffle 61 



VEGETABLES. 



A Good Boiled Dinner 62 

Beans 62 

String Beans 63 

Beets 63 

Beets, baked 64 

Beet Greens 64 

Cabbage 64 

Cabbage, fried 65 

Cabbage, fried or stewed ... 65 

Cabbage, Stuffed 65 

To keep Cabbage 65 

Corn, Bina's stewed 66 

Corn, boiled 66 

Corn, dried 66 

Egg Plant 66 

Lettiice, Southern, fried .... 67 

Macaroni, boiled 67 

Okra and Tomatoes 67 

Onions, boiled or fried 67 

Peas, stewed in Cream ..... 68 



Potato Balls 68 

Potatoes, boiled 68 

Potatoes, boiled or baked ... 68 
Potatoes boiled in Jackets. . 69 

Potato Cakes 69 

Potatoes, fried 69 

Potatoes, grilled 69 

Potatoes, Mashed 70 

Potatoes, New 70 

Potatoes, Saratoga 70 

Potatoes, stewed 71 

Rice, boiled 71 

Sauer Kraut 71 

Succotash 72 

Succotash in Winter 72 

Tomatoes, baked 72 

Tomatoes, Escalloped 73 

Tomatoes, fried 73 

Tomatoes, Mother's Sliced. . 73 
Squash, Winter 73 



YEAST. 

Yeast to Last Six Months ... 83 Potato Yeast without Hops . 84 

Dry Yeast 83 Potato Yeast 84 

Hop Yeast 83 Baking Powder 84 



Index 



264 



BREAD-MAKING. 



Page. 



To Bake Bread 74 

Rye and Indian Bread 75 

Bread with Buttermilk 76 

Bread with Potato Sponge . . 76 

Hop Yeast Bread 76 

Rye Bread 77 

Brown Bread 77 

Boston Brown Bread 78 

Corn Bread TO 



Page. 

Graham and Corn Bread. ... 79 

Graham Bread 80 

Graham Bread, Providence 

Style 81 

Indian Loaf, Boston Style ... 81 

Indian Bread, steamed 81 

To make good Food of poor 

Bread 82 



BREAKFAST AND TEA CAKES. 



Breakfast Toast 85 

Buttered Toast 85 

Buns 86 

Gems 86 

Cold Water Gems 86 

Good Graham Gems 86 

Sweet Milk Gems 87 

Fritters 87 

Apple Fritters 87 

Clam Fritters 87 

Com Fritters 88 

Rice Puffs. 88 

Corn Oysters 88 

Cucumber Fritters 88 

Cream Fritters 88 

Snow Fritters 88 

Muffins 88 



Graham Muffins 89 

Pocket Books 89 

Flannel Rolls 89 

French Rolls 89 

Minnesota Rolls 90 

Parker House Rolls 90 

Wedding Sandwich Rolls ... 91 

Rusk 92 

Ohio Waffles 92 

Quick Waffles 92 

Raised Waffles 92 

Rice Waffles 93 

Vanities 93 

Fried Mush. . . . : 9:5 

Johnny Cake 93 

Rolled Pancakes 98 



CAKES. 



Almond Cake 94 

Almond Cake Loaf 94 

Apple Fruit Cake 95 

Angels' Food 95 

Black Cake 96 

Boiled Frosting. . , 96 

Bride's Cake 96 

Chocolate Cake 96 

Chocolate Custard Cake. ... 97 



Cinnamon Snaps. . . .• 97 

Cinnamon Cake , . 97 

Citron Cake 98 

Clove Snaps 98 

Cocoanut Cake 98 

Coffee Cake 98 

Cookies 99 

Corn Starch Cake 09 

Crullers .' 99 



Index. 



CAKE. — Continued. 



Page. 

Cup Cake 100 

Custard Cake 100 

Delicate Cake 100 

Gold Cake 100 

Fruit Cake.... 101 

Dimples 101 

Doughnuts 101 

Election Cake, Old Hartford 102 

Election Cake, Salem. . . 102 

Feather Cake 102 

Fig Cake 103 

French Cream Cake 103 

Fruit Cake 104 

Fruit Cake without Eggs. ..105 

Fruit Tart 105 

Fruit Cake, Temperance. ...105 

Ginger Snaps 105 

Soft Ginger Snaps. . 106 

Alum Gingerbread 106 

Soft Gingerbread 10(3 

Soft Gingerbread, without 

Eggs 106 

Sponge Gingerbread 106 

Ginger Drops. 107 

Ginger Drop Cakes 10T 

Golden Cream Cake 107 

Groom's Cake 107 

Hard Times Cake 107 

Hard Money Cake 108 

Hickory Nut Jumbles 108 

Imperial Cake 108 

Imperium Cake 109 

Ice Cream Cake ' 109 



Aunty Phelps' Pie Crust 120 

Good Common Paste 120 

Graham Paste ...121 

Puff Paste 121 

Graham Pie Crust 121 



Page. 

Jumbles 109 

Lady Cake 109 

Lady Cake, Loaf 109 

Lady ' s Fingers 110 

Lemon Cake 110 

Loaf Cake 110 

Marble Cake Ill 

Marbled Chocolate Cake 112 

Modelines 112 

Mountain Cake 112 

Nut Cake 112 

Orange Cake 113 

Icing for Orange Cake 113 

Peach Cake 113 

Pound Cake 113 

Raisin Cake 114 

Rice Cake 114 

Richard Cake 114 

Snow Cake 114 

Soda Pound Cake 114 

Spice Cake 115 

Sponge Cake 115 

Boiled Icing 116 

Sponge Muffins 117 

Sugar Drops 117 

Trifles 117 

Washington Cake 118 

White Pound Cake 119 

White Cake ....112 

White Tumbler Cake 119 

White Sponge Cake 119 

Whipped Cream Cake 119 



Pie Crust 121 

Almond Tarts! 122 

Apple Custard Pie. 122 

Dried Apple Pie 122 

Sliced Apple Pie 122 



PASTRY. 



34 



2(56 



Index. 



PASTRY — Con tin fed . 



Page, 



Banana Pie 122 

Cocoanut Pie 123 

Cocoanut Tarts 123 

Cream Tarts 123 

Ripe Currant Pie 123 

Green Currant Pie 123 

Custard Pie 124 

Lemon Pie 124 

Mince Meat 121 

Apple Dumplings 128 

Apple Dumplings, rolled. . . .128 
Apple Dumplings, boiled. . .129 

Apple Pudding 129 

Apple Pudding, baked 129 

Apple Tapioca Pudding 129 

Apple Roly Poly 129 

Bird's Nest Pudding 130 

Boston Snow Pudding 130 

Brown Pudding 130 

Cliocolate Pudding 130 

Cocoanut Pudding 131 

Cottage Pudding 131 

Corn Starch Pudding 131 

Cream Pudding 132 

Eggless Plum Pudding 132 

Fig Pudding 132 

Flour Pudding 133 

Frozen Pudding 133 

Fruit Pudding, boiled 133 

Fruit Pudding 133 

Grandmother's Pudding. . . .134 
Half Batch Plum Pudding. .135 
Half Hour Pudding 135 



Page. 

Mock Mince Pie 125 

Orange Pie ..126 

Pie Plant Pie 126 

Pine Apple Pie 126 

Potato Pie 126 

Pumpkin Pie 126 

Sand Tarts 12? 

Tart Shells 127 



Indian Pudding 135 

Indian Pudding, boiled 135 

Lemon Pudding 136 

March Pudding 136 

Minute Pudding 136 

Molasses Pudding 137 

Plum Pudding 137 

Poor Man's Pudding 138 

Queen of Puddings 138 

Rice Pudding 138 

Rice Pudding, Plain 139 

Rice Snow Balls 139 

Sago and Apple Pudding. . .139 

Steam Pudding 139 

Cocoanut Sauce 140 

Cold Cream Sauce 140 

Cream Sauce 140 

Every Day Sauce 140 

Lemon Sauce .140 

Maple Sugar Sauce 141 

Orange Hard Sauce 141 

Pine Apple Sauce 141 

Plain Cream Sauce 141 



PUDDINGS AXD SAUCES. 



DESSERTS. 



Milk-made Desserts 142 Apple Float 144 

Ambrosia 144 Apple Tapioca 144 



Index. 



267 



DESSERTS— Continued. 



Page. 

Blanc Mange Pie 144 

Blanc Mange, Colored 145 

Chocolate Blanc Mange 145 

Charlotte Russe 145 

Charlotte Russe, White . 146 

Bohemian Creams 147 

Hamburg Cream 148 

Italian Cream 148 

Rice Cream 149 

Rock Cream 149 

Spanish Cream 149 

Tapioca Cream 149 

Baked Cup Custard 150 



Page. 

Hard Custard 150 

Lemon Custard 150 

Milk Custard 150 

Snow Custard 150 

Gelatine Custard 151 

Soft Custard 151 

Hedge Hog 151 

Jelly 152 

Coffee Jelly 152 

Moonshine 152 

Orange Float 153 

Snow Flakes 153 

Whips 153 



ICES AND ICE CREAMS. 



Apple Ice 154 

Currant Ice 155 

Lemon Ice, or Sherbet 155 

Lemon Water Ice 155 

Orange Ice 155 

Orange Water Ice 155 

Raspberry or Strawberry Ice 155 
Strawberry or other Fruit 

Iced Custard 156 

Brown Ice Cream 156 

Caramel Cream 156 



Chocolate Ice Cream 156 

Lemon Ice Cream 157 

Our Ice Cream 157 

Pine Apple Ice Cream 157 

Plain Ice Cream 158 

Strawberry Ice Cream 158 

Tea Ice Cream 158 

Strawberry or Raspberry Ice 

Cream 158 

Vanilla Ice Cream 158 



PRESERVES, J 



Apricot Jam 160 

Brandy Peaches 160 

Calves' Foot Jelly 160 

Cherry Preserves 160 

Citron Preserves 160 

Crab Apple Jelly 161 

Cranberry Jelly 161 

Currant Jelly 161 

Preserved Citron 162 

All kinds of Berry and Cur- 
rant Jams 162 



LIES ANDJAMS. 

Currant Jelly 162 

Red Currant Jelly 162 

Egg Butter 163 

Fig Preserves 163 

Isinglass Jelly 163 

Jellies without Fruit 163 

Lemon Butter 163 

Lemon Jelly 164 

Orange Jelly 164 

Orange Maramalade 164 



Peach Butter with Cider 165 



268 



Index. 



PRESERVES. JELLIES AND JAMS.— Continued. 



Page. 

Peach Butter or Marmalade . 165 

Peach Preserves 16c 

Pear Preserves 165 

Peaches, Spiced 166 

Plum Preserves 166 

Plum Marmalade 166 



Page. 

Quince or Apple Preserves. .166 

Quince Jelly 167 

Raspberry Jam 167 

Strawberry Jam 168 

Strawberry Preserves 168 

Wine Jellv 168 



Berries, Plain. 

Peaches 

Pears 



CAXXIXG FRUITS. 

169 Strawberries 170 

169 Tomatoes 171 

170 Additional Directions 171 



Apple Sauce 

Baked Apples .173 

Baked Sour Apples .173 

Baked Sweet Apples 173 

Fried Apples 178 

Black Caps 173 

Iced Apples 174 

To Keep Apples 174 



FRUITS 
172 



To Keep Lemons 174 

Peach Pyramid 1 74 

Baked Peaches 175 

Frozen Peaches : ... .175 

To Keep Pine Apples 175 

Baked Quinces 175 

Mock Strawberries 175 



PICKLES. 



Pickled Artichokes 176 

Bean Pickles 177 

Sweet Pickled Beets 177 

Pickled Cabbage 177 

Pickled Cherries 177 

Chow Chow 178 

Chow Chow Pickles 178 

Pickled Cucumbers 178 

Ripe Cucumber Pickles 179 

Cucumber Relish 179 

French Pickles 180 

Pickled Grapes 180 

Spiced Grapes 180 

Mangoes 180 

Spiced Nutmeg Melon 181 

Made Mustard 181 

Pickled Onions 181 

Peach Pickles 182 



Pepper Sauce 182 

Piccalilly 172 

Pickles 182 

Pickles a la France 183 

Pickled Raisins 183 

Plums, Euchered 183 

Pyfer Pickles 183 

Soy 184 

Green Tomato Soy 184 

Strawberry Pickles 184 

Sweet Pickles ...185 

Tomato Chow Chow 185 

Tomato Pickles 185 

Tomato Figs 186 

Ripe Tomato Pickles 186 

Vinegar, Honey 186 

Vinegar, to make 186 

Vinegar. Ra spberry 181 



Index. 



269 



CANDIES, FROSTINGS, &c. 



Butter Scotch 

Butter Taffy 

Caramels 

Chocolate Caramels . 
Cocoanut Caramels . . 
Chocolate Drops. . . . 

Cream Candy 

Kisses 

Nut Taffy 



Pop Corn Balls 190 



Page. Page. 

...188 Taffy 190 

...188 Vanity Puffs 190 

...188 Frosting 191 

. . . 188 Boiled Frosting 191 

. . . 189 Frosting with Gelatine 191 

. . . 189 Hickory Nut Frosting 191 

. . .189 Ornamental Frosting 192 

. . .189 Rose Coloring 192 

. . .190 Yellow Frosting 192 



DRINKS. 



Filtered Coffee 193 

Making Coffee 194 

Making Tea 194 

Rye Coffee 195 

Coffee with Whipped Cream 195 

Chocolate 195 

Soda Beer 195 

Domestic Champagne 196 

Sham Champagne 196 

Currant Wine 196 



Lemonade 196 

Grandmother's Harvest 

Drink .197 

Lemon Syrup 197 

Paris Punch 197 

Claret Punch 197 

Sherbets 197 

Raspberry Shrub 198 

Cream Soda without a Foun- 
tain .198 



FOOD FOR 

Arrowroot Custard 199 

Beef Broth 199 

Beef Tea 199 

Broiled Beefsteak 200 

Broiled Chicken, Squirrel, 

Quail, or Wookcock 200 

Chicken Broth 200 

Crust Coffee 200 

Cream Soup 200 

Egg Gruel 201 

HINTS FOR CARE OF THE SICK 

For Worms 203 

For Colds 203 

For Colic in Children 203 

Beef Tea 203 

For Burns 203 



THE SICK. 

Uncooked Egg .201 

Fever Drink 201 

Graham Gems for Invalids . . 201 

Jellice 201 

Mulled Buttermilk 202 

Milk Porridge 202 

Rice Water 202 

Sago Custard 202 

Sick Room Wash 202 



Liniment 203 

Cure for Wounds from Rusty 

Nails 203 

To Cure Chilblains 203 

For Quinsy 203 



270 



Index. 



HINTS FOR CARE OF THE SICK. — Continued. 



Page. 

Frosted Feet 203 

For Sick Headache 203 

For Stiff Joints 203 

For Sore Throat 203 

For Rheumatism 204 

To Stop Bleeding 204 

For Dressing Cuts, Wounds 

or Sores 204 

To Stop Bleeding at the Nose 204 

Alum Whey .204 

Remedy for*Piles 204 

Dyspepsia 204 

To Absorb Bad Air 204 

(Aire for Felon 204 

To Remove Warts 204 

For Ivy Poisoning 205 

For Burns and Bruises 205 

Cherokee Liniment 205 

For the Lungs 205 

Cure for Milk-Crust 205 

For a Cold 205 

For Erysipelas 205 

To Prevent a Child Cough- 
ing at Night 205 



Page. 



To Prevent Taking Cold. . . . 200 
For Sore Mouth in Nursing 

Babies 206 

Bad Breath 206 

Catarrh Cold 206 

Treatment of Diphtheria 206 

Neuralgia 207 

To Cure a Felon 207 

Mustard Plaster 207 

Sure Cure for Croup 207 

Antidote to Poisons 208 

A Cure for Small Pox and 

Scarlet Fever 208 

For Rheumatism 208 

For Constipation 209 

Sudden Prostration. ....... .209 

Cold Cream for Chapped Lips 209 

Blackberry Cordial 210 

Cough Mixture 210 

Catarrh 210 

Fainting^ 211 

Lip Salves 211 

Shock from Cold Water 211 

For Chapped Hands. &c. . . .211 



HINTS FOR THE WELL. 

General Suggestions . . . 212—214 Freckles 216 

The Nose 215 Dandruff 216 

The Hands 215 Food 216 

The Feet 215 Pimples 216 

The Neck 216 



THE HOUSEHOLD. 



General Remarks 217—219 Care of Butter 

Insect Pests 220 Care of Meats . 



221 
222 



Index. 



271 



THE WARDROBE. 



Page. 

Various Items 223 

To Restore Velvet. .. 224 

To Press Satin 224 

To Take out Mildew 225 

To Clean Alpaca 225 

To Clean Black Lace 225 

To Clean Straw Hats 225 

To Remove Grease Spots from 
Silk, Cotton, Worsted, or 
Linen Goods 225 



To Dress Old Silk or Satin. .226 



Page. 

For Cleaning- Kid Gloves, 

Silk, Etc 22(5 

Black for Woolens 226 

To Color Woolen Fine Claret 226 
To Color Woolen Russian 

Brown 226 

Coloring- 22? 

To Color Woolen Bottle 

Green 227 

To Color Purple 227 

Dove and Slate Colors 227 



THE LAUNDRY. 



To Wash Colored Muslins . .229 
To Wash Delicate Colored 

Muslins 229 

To Bleach Muslin 229 

Washing Fluid 229 

To Wash Flannels in Boiling 

Water 230 

To Make Bluing for Clothes. 230 
To Prevent Blue from Fading 230 

Coffee Starch 230 

Flour Starch 230 

To Make Fine Starch 231 

Enamel for Shirt Bosoms. . .231 



Polish for Shirt Fronts and 

Collars 231 

Starch Polish 231 

Gall Soap 231 

Bar Soap 232 

Hard Soap 232 

To Remove Ink Stains 232 

To Remove Fruit Stains from 

Table Linens ... 232 

The end of Iron Mould 232 

Care of Irons 233 

To Take out Scorch 233 

Flat Irons 233 



HOUSE PLANTS AND FLOWERS. 



To Keep Plants at Night 

without Fire 235 

Flowers for the Table. .... .235 

Hanging Baskets 236 

Window Gardening 236 

Ivies 236 

To Revive Withering Flow- 
ers .236 



Warm Water 237 

Re-potting Plants 23? 

To Keep Cut Roses Fresh. ..237 
To Preserve Flowers in Wa- 
ter 237 

Grub Worms 237 

Canary Birds 23b 



272 



Index. 



MISCELLANEOUS. 



Page. 

A Cheap Paint 239 

Bandoline for Hair 239 

Brandy Peaches 239 

Cement for Jet 239 

Cologne Water 239 

Corn Bread 239 

Cologne Water 240 

Curd or Cottage Cheese. . . .240 

Scent for Sachets 240 

Golden Honey 240 

To Clean Jewelry 240 



Page. 

Lime Water and its Uses . . . 241 

Milk of Roses. 241 

Queen Bess Complexion 

Wash 241 

Spiced Currants 241 

Spiced Gooseberries 242 

Strawberry Short Cake 242 

Strawberry Biscuit 242 

To Crimp Hair Effectually. .242 
Whiskey Plums. 242 



SOCIAL ENTERTAINMENTS. 



Kettle Drums 243 

Breakfast Parties and High 
Teas 246 



Luncheon Parties 249 

Luncheon Parties 250 

Other Evening Affairs 251 



BILLS OF FARE. 



For Spring 252 

For Summer 253 

For Fall 254 

For Winter 255 

Economical Breakfasts 256 

Economical Dinners 256 

Lunches 256 

Thanksgiving Dinners 256 

Christmas Dinners 257 

New Year's Dinners 257 



New Year's Table 257 

Sunday Dinner . . . . ' 257 

Spring Picnics « . . .258 

Summer Picnics 258 

Fall Picnics 259 

Refreshments 259 



Refreshments for Twenty. . .259 
Refreshments for a Hundred 259 
Refreshments for One Hun- 
dred and Seventy-Five 260 



I 




I 



